German-Style Hot Chicken Salad

4 Servings. From Betty Crocker's Smart Cook.

4 Chicken breast halves
     boneless and skinless
1/4 cup vegetable oil
1 tablespoon flour
1/2 cup water
2 tablespoons white wine vinegar
2 teaspoons Dijon-style mustard
1 tablespoon thyme
2 ounces mushrooms, sliced
2 green onions, thinly sliced
Salt and pepper to taste
1/2 bunch romaine,
2 medium tomatoes

Cook chicken breast halves in oil until done.  Remove chicken from skillet. Drain chicken; cool slightly.  Cut into thin slices.

Stir flour into drippings in skillet.  Cook over low heat, stirring constantly, until smooth and bubbly.  Remove from heat; stir in water, vinegar, mustard, thyme, mushrooms and onions.  Cook over low heat, stirring constantly, until mixture is bubbly.  Cook and stir 1 minute. Sprinkle with salt and pepper.

Serve on romaine, with tomatoes.  Spoon  mushroom mixture over top.