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Cut chicken into chunks, place in baggies with
flour. Seal & shake bag to coat. Preheat sauté pan
for 2-3 minutes.
Place oil in pan, swirl to coat. Add chicken and
cook 3 minutes turning while it browns.
Stir in wine, reduce to low until liquid is
absorbed.
Remove leaves from stems of thyme and reserve.
Squeeze lemon juice of 1/2 of lemon over chicken
and add rest of ingredients ( except thyme &
cheese)
Cover & cook 3 minutes til chicken is done.
Stir in thyme and cheese.
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