Chicken with Mushrooms

1 cup sliced fresh mushrooms

2 Tbsp. butter

3 chicken breats, halved, skinless and boneless

Salt and pepper, to taste

2-3 Tbsp. oil

4 small onions, sliced

1/8 tsp. garlic powder

1/2 cup dry white wine

2 small tomatoes, cut in wedges and seeded

1/4 tsp. thyme, crushed

1 Tbsp. chopped parsley

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 on a bed of rice.