1 whole chicken, quartered
1 tbsp. olive oil
1/2 c. chopped onion
1 c. chicken broth
1/2 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
10 to 12 fresh mushrooms, sliced
1 container (15 oz.) ricotta cheese
2 tbsp. minced fresh parsley

In large, deep skillet, brown chicken in oil. Add onion, broth, dried seasoning, salt and pepper to skillet, stirring well. Simmer, covered, 45 minutes or until chicken is tender. Add mushrooms, cook 5 minutes more.

In food processor or blender, process ricotta until smooth. Stir into chicken mixture until sauce thickens slightly. To serve, sprinkle with parsley. Makes 4 servings.