Pour oil in skillet, salt and pepper chicken cubes lightly. Saute chicken until lightly browned on both sides. Stir in ground thyme and saute a minute longer. Turn off heat.

Step 2

Melt butter in large saucepan on medium heat. Saute mushrooms and onions until mushrooms are soft and onions are translucent.

Step 3

Add flour and stir in till all is mixed in. Cook 1 minute to get out flour taste, stirring constantly.

Step 4

Slowly add chicken stock stirring all the while. Add half and half stirring all the while. Add salt, white pepper and sauted chicken pieces. Stir occasionally to keep from sticking on the bottom. Continue to cook on medium. Do not bring to boil, only hot. It should be slightly thick and creamy.