1 cup mushroom — sliced
2 tablespoons butter
1 pound skinless boneless chicken breast — cut into bite-sized
pieces
salt and pepper to taste
2 tablespoons olive oil
2 onions — sliced
1 clove garlic — minced
1/2 cup dry white wine
2 tomatoes — cut into wedges
1/4 teaspoon thyme
3 teaspoons parsley — chopped

Melt butter in a large skillet over medium high heat. Add mushrooms and
saute for 2 minutes. Remove from pan and set aside. Season chicken with
salt and pepper. Add oil to skillet and heat over high heat. Add chicken
and saute until browned. Remove from pan and set aside. Add onion and
saute until soft, stir in wine, garlic, tomatoes and thyme. Add chicken
and simmer 30 minutes. Add mushrooms and parsley.