|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Broiler fryer chicken||3 Pound, cut up (1 Piece)|
|Olive oil/Vegetable oil||3 Tablespoon|
|Green onions||2 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , cut in wedges, and seeded|
|Dried whole thyme||1⁄4 Teaspoon|
|Minced fresh parsley||1 Tablespoon|
Saute mushrooms in butter 2 minutes; set aside.
Cook chicken in hot oil in a large skillet until browned.
Remove chicken from skillet, and set aside, reserving pan drippings.
Saute green onions and garlic in reserved drippings until onion is tender.
Stir in wine, tomatoes, salt, thyme, and pepper, scraping bottom of skillet.
Add chicken; cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Add mushrooms, and sprinkle with parsley.