Evenly coat chicken with flour.
Melt 2 tablespoons Stork Margarine in 30 cm non-stick frying pan over medium-high heat. Gently place chicken into pan and brown the meat (about 4 minutes each side), turning just once. Reduce heat and cook chicken for further 3-4 minutes. Remove chicken from pan and set aside.
Melt remaining 1 tablespoon Stork Margarine in same pan over medium-high heat and add mushrooms and onion, stirring occasionally. Cook for around 6 minutes until vegetables are golden brown then stir in Knorr Chicken Stock Pot.
Add the water, wine and thyme to the pan. Bring to the boil over high heat. Reduce heat then return chicken to pan and simmer uncovered until sauce is thickened and chicken is thoroughly cooked.