1/2 lb. white mushrooms, quartered
2 med. white onions, each cut into 8 wedges
3 tbsp. butter
1/4 lb. bacon, diced
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch pieces
1 1/2 tbsp. all-purpose flour
1/2 c. dry white wine
3/4 c. chicken broth
1 bay leaf
1/2 tsp. dried thyme leaves
1/2 c. tomato sauce
1 pkg. Pepperidge Farm frozen Patty Shells, baked according to pkg. directions
Chopped parsley (optional)

In a large skillet, saute mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve. Add chicken to skillet and fry in bacon fat, stirring frequently until well browned. Return mushrooms and onion mixture to skillet and add reserved bacon and flour; toss until flour disappears. Add wine, chicken broth, bay leaf, thyme, and tomato sauce. Simmer, covered for 30 minutes, stirring frequently. Season with salt and pepper. Serve over warm Patty Shells. Sprinkle with parsley if desired.