Chicken In Cream Sauce

¼ lb. butter or substitute

½ tsp. thyme

½tsp. garlic powder

¼ tsp. salt and pepper

1 cup chopped carrots

1 cup chopped onions

1 cup chopped celery

1 lb. fresh mushrooms, sliced

1 cup heavy cream

1 Tbs. wine vinegar

1 Tbs. Dijon mustard

2 lbs. boneless chicken breasts cut into chunks

Melt butter, add thyme, garlic powder, salt, and pepper. Place chicken chunks into bowl and pour melted butter mixture over them, stir lightly and let stand while preparing vegetables. Heat skillet and add chicken with butter mixture; stir frequently and cook over medium heat about 10 minutes or until chicken is lightly browned. Remove chicken to large serving bowl and cover with foil to keep it warm. To drippings in skillet, add the prepared carrots, onions, and celery; stir and sauté until tender but not overcooked (about 5 minutes). Remove cooked vegetables and place in dish with chicken. With remaining drippings in skillet, sauté mushrooms about 5 minutes or until tender (if necessary, add small amount of butter to mushrooms). Add cooked mushrooms to chicken mixture. In same skillet, add vinegar and mustard, stir over medium heat to blend into drippings and add the cream, stir until mixture starts to simmer. Simmer until sauce thickens, just for a few minutes, over low heat. Pour sauce over chicken and vegetables, stir and serve. More seasonings may be added to taste.,