1 tbsp. butter
3 lb. skinned chicken parts
1 c. sm. white onions, cut into quarters
4 garlic cloves, minced
4 c. zucchini, cut into 1/2 inch thick slices
4 c. mushrooms, quartered
4 tbsp. lemon juice
1 1/2 c. chicken broth
1 tbsp. flour
Dash of each, salt and pepper
1 tbsp. white wine
Fresh parsley, chopped

Melt butter in skillet. Add chicken parts and saute until browned. Remove chicken and keep warm. In the same pan, saute onions and garlic until onions are translucent. Add zucchini and mushrooms. Sprinkle with lemon juice. Cook, stirring occasionally until just tender.

In a small bowl, gradually add broth to flour, stirring constantly until combined. Add to vegetable mixture and cook, stirring constantly, until thickened. Add chicken, salt, and pepper. Cover and simmer for 15 minutes. Add white wine and parsley. Serve immediately.