2 tablespoons butter
3 cloves garlic, minced
1/2 cup chopped onion
3 tablespoons dried oregano
3 tablespoons dried parsley
1 dash dried thyme
1 dash white sugar
1 dash salt
10 sprigs fresh parsley, chopped
Preheat oven to 350 degrees F (175 degrees C).
Place butter in a large skillet over medium heat. Cook mushrooms, stirring, until brown. Stir in garlic, onion, oregano, parsley and sugar. Cook, stirring, until sugar is dissolved, about 5 minutes. Stir in salt and pepper. Pour over mushrooms, evenly. Place chicken throughout.
Place mushrooms in a medium stockpot, and add water to cover. Bring to a boil. Reduce heat, cover, and simmer 5 minutes. Remove chicken from mushrooms, and place in a dish. Cover, and simmer 5 minutes. Transfer chicken to dish, and scatter with mushrooms.
Combine remaining ingredients in a medium bowl.
Heat oil in a large skillet over medium heat. Saute chicken over medium heat for 5 minutes, or until browned on all sides. Transfer to saucepan with mushrooms, and cook over medium heat for 5 minutes. Stir in parsley and salt. Bring to a boil, cover, and simmer 1 to 2 minutes, stirring occasionally.
Return chicken to pan. Heat oil in a large skillet over medium heat. Saute mushrooms and onions over medium heat for 5 minutes, or until mushrooms are tender. Transfer to saucepan with chicken. Stir parsley mixture into saucepan with mushrooms.
Return chicken to saucepan with chicken and onions and add parsley, oregano and parsley mixture. Bring to a boil, and cook, stirring, for 40 minutes.
Stir in parsley sauce.
Spoon mushroom mixture over chicken.