Chicken in Ale 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.