2 lb. chicken breasts or thighs
1/2 c. butter
2 tbsp. chopped chives or green onion tops
2 tbsp. chopped parsley
1/4 tsp. crumbled dried thyme
1 tsp. salt
Pepper to taste
1/2 c. sauterne
1/2 c. heavy cream, whipping
1/2 lb. fresh mushrooms; optional

Wash chicken and drain on absorbent paper. Brown slowly (320 degrees) in butter. Lower heat and continue cooking UNCOVERED for 15 minutes, turning occasionally. Add chives, parsley, thyme, salt, pepper, and sauterne. Cover and cook until chicken is tender, about 45 minutes. Arrange on platter. To make sauce, add cream slowly to drippings, stirring rapidly so mixture blends smoothly. Pour over chicken or serve separately.

OPTIONAL: Saute mushrooms in butter, then mix in with drippings and cream. Pour over top of chicken.