1 lg. chicken, cut into sm. pieces
2 tbsp. olive oil
4 tbsp. butter
2 tsp. salt
1/2 tsp. black pepper
1 clove garlic, minced
1 can mushrooms
1 1/2 c. white wine (dry)
1 c. chicken broth
3 tbsp. minced parsley
2 green onions, chopped

Heat oil and 2 tablespoons butter in a deep skillet. Saute chicken until brown. Pour off almost all fat. Add 1 cup water and scrape bottom and mix. Sprinkle chicken with salt and pepper. Mix with garlic, mushrooms, wine and broth. Cook over medium heat for 30 minutes or until chicken is tender. Add remaining butter. Sprinkle with green onions and parsley. Serves 6 to 8.