Prepare rice. Cover; keep warm.
In a large skillet, combine cooking oil and thyme. Cook the chicken in the hot oil mixture for 2 to 3 minutes or until brown. Turn; cook chicken for 3 minutes more.
Sprinkle mushrooms around chicken. Add wine. Cook, uncovered, over medium-high heat for 3 minutes.
Add whipping cream and butter. Cook, uncovered, over medium-high heat for 2 to 3 minutes more or until sauce thickens slightly.
Serve chicken and sauce over rice. Makes 4 servings.