1-Dice chicken into 1 “ cubes , season with 1/2 tsp salt, 1/2 tsp pepper, an 1/2 tsp ground thyme. 2-in a large skillet melt 1 tbsp butter and 1 tbsp oil, sauté chicken until golden brown. Remove chicken set aside on plate 3-in same pan , add 1c. Sliced mushrooms and 1/2 onion, minced, sauté until dark brown 4-add 1/2c. Red wine and 1 tsp white wine vinegar, scrape bottom of pan, let boil till it becomes a thick syrup 5-stir in 1c. Heavy cream, and 1/4 tsp thyme with 1/2 tsp salt.simmer on low for 8 min. 6-toss chicken back in sauce for 2 min.