Add salt and pepper to flour and dredge the boned chicken. Brown in skillet
with butter and oil until tender. Transfer chicken with a slotted spoon to
dish and keep warm. Add chopped scallions, mushrooms and tomatoes. Saute.
Add white wine to deglaze pan and add chicken stock. Season with salt,
pepper and thyme to taste. Cook 5 minutes uncovered or until thickened.
Serve sauce over chicken. Sprinkle with parsley.


Makes 4 - 6 servings