3 1/2 lb. chicken, skinned
2 tsp. butter
1 lb. fresh mushrooms, cleaned & sliced
1 c. dry white wine
1 1/2 c. beef stock, heated
2 tbsp. tomato paste
1 tbsp. cornstarch
3 tbsp. cold water
1 tsp. parsley
3 dry shallots, chopped

Heat butter in skillet; add chicken and cook 18 to 20 minutes. Remove cooked chicken, put aside but keep hot. Add mushrooms and shallots, cook 4 minutes over medium heat. Add wine and cook 3 minutes. Add beef stock and tomato paste; mix well. Mix cornstarch with water; stir into sauce. Season to taste; add parsley. Place chicken in sauce, simmer 3 minutes and serve.