Dust meat with flour. In a large skillet, heat butter and brown meat on both sides.

Add bouillon, salt, pepper, and thyme. Cover skillet and simmer for 10 minutes.

Add the wine and simmer 5 minutes longer. If gravy is too thin, remove meat to a side dish and boil down liquid to reduce, and return meat to pan cooking a minute longer to reheat meat.

(Makes 6 servings)

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