Saute mushrooms in butter for 2 minutes; set aside. Sprinkle chicken pieces with salt and pepper and saute in hot oil until brown. Remove chicken from skillet and set aside. Reserve drippings. Saute onions in drippings until onions are soft.
Stir in wine, garlic, tomatoes, and thyme, scraping bottom of
skillet well. Add chicken to the skillet. Cover and simmer
for thirty minutes or until chicken is tender. Add sauteed
mushrooms. Sprinkle with parsley and serve. Serve on a bed of