2 cut up frying chickens (for guests, we use chicken breasts, but our kids always preferred dark meat)
1 stick butter
1 tsp. thyme
1-2 cloves garlic, crushed
1 tbsp. paprika

Use a large frying pan or electric skillet. Serves 6-8. Melt the butter, add the herbs and spices, saute the chicken pieces until golden.

Mix together: 2 tbsp. cream 1/4 c. white wine 1 can sliced mushrooms, drained

Pour over the chicken. Cover tightly, reduce heat and simmer 45 minutes to 1 hour or until done. Last 10 minutes, add a handful of seedless green grapes, if desired. Serve with rice.