1. Combine first 3 ingredients in a shallow dish. Dredge chicken in flour mixture.
2. Melt 2 Tbsp. of butter spread in a large skillet over medium-high heat. Add chicken, and cook 5 minutes on each side or until done. Remove and keep warm.
3. Melt remaining spread in skillet over medium heat. Add onion and mushrooms, and cook, stirring occasionally, 3-5 min. or until tender. Sprinkle with 1 Tbsp. flour, and cook, stirring constantly, 1 min. Add wine, and cook 1 min, stirring to loosen particles from bottom of skillet; add broth and thyme. Bring to a boil over high heat, and cook, stirring often, 2 min or until thickened. Serve sauce over chicken.