Chop the mushrooms, tomatoes, scallions, garlics and onions, and saute
in
margarine. Season the vegetables only from the top. While they are
sauteing, heat the oil in a shallow pan and cook the chicken,
uncovered,
for about 25 minutes. Pour the sauteed mixture over the cooked
chicken,
cover and continue to cook for 20 minutes. Sprinkle with Parmesan
cheese
(a lot if you like) and cook 10 minutes more. Serves 6. Formatted by
Mary
Wilson, BWVB02B.
