6 skinless, boneless chicken breast
    halves (about 1 1/2 pound total)
1/2 cup chopped onion
4 teaspoons vegetable oil
2 1/2 cups chopped mixed mushrooms
1 1/2 cups chicken broth
1/2 cup brown ale or beer
1 tablespoon Worcestershire sauce
1 tablespoon snipped fresh thyme or
    1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces dried fettuccine
3 tablespoons all-purpose flour
Fresh thyme sprigs (optional)

Rinse chicken; pat dry. In a large skillet brown chicken breasts and onion in hot oil over medium-high heat, turning chicken once to brown both sides (about 2 minutes per side). Add mushrooms, 1/2 cup of the chicken broth, the ale or beer, Worcestershire sauce, thyme, salt and pepper. Bring to boiling; reduce heat. Cover and cook about 5 minutes or until chicken is tender and no longer pink.

Meanwhile, cook the fettuccine according to package directions. Drain well. Set aside and keep warm. Remove chicken breasts to a serving platter; keep warm.

In a screw-top jar shake together flour and remaining chicken broth; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken and sauce over fettuccine. Garnish with sprigs of thyme, if desired.

Makes 6 servings.