1 (3 lb.) fryer, cut up
Salt and pepper
3 tbsp. butter
1 clove garlic, minced
3/4 tsp. dried 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. all purpose flour
2 tbsp. cold water

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

Meanwhile, in small saucepan, combine the 3/4 cup water, wine, lemon juice, chicken bouillon granules, and paprika. Bring to boiling. Pour over chicken. Cover; simmer 30-40 minutes or until chicken is tender. Remove chicken to warm platter. Skim excess fat from pan juices. Combine flour and the remaining 2 tablespoons cold water. Stir into pan juices. Cook until thickened and bubbly. Spoon over chicken. Serve with hot cooked rice or noodles, if desired. Makes 4 servings.