1 (3 lb.) broiler-fryer chicken, cut up
Salt and pepper
3 tbsp. butter
1 clove garlic, minced
3/4 tsp. thyme, crushed
1 (3 oz.) can sliced mushrooms, drained
3/4 c. water
3 tbsp. dry white wine
2 tbsp. lemon juice
1 tsp. instant chicken bouillon granules
1 tsp. paprika
1 tbsp. flour and 2 tbsp. cold water

Wash and dry chicken pieces and season with salt and pepper. In large skillet melt butter and add garlic and thyme. Brown chicken in butter mixture about 20 minutes, turning once. Add drained mushrooms.

Meanwhile, in small saucepan, combine water, wine, lemon juice, bouillon granules, and paprika. Bring to boiling and pour over chicken. Cover; simmer 30-40 minutes until chicken is tender. Remove chicken to warm platter. Skim excess fat from pan juices.

Combine flour and 2 tablespoons water and stir into pan juices. Spoon over chicken. Serve with hot cooked rice or noodles. Serves 4.