Chicken Nantaise Chicken in a creamy onion-mushroom sauce, with wine. Sauce: 1/2 cup dry white wine 1/2 tsp vinegar 2 small peeled chopped tomatoes 2 small tins boiled onions, drained 1/2 pound mushrooms, coarsely cut 3 T heavy cream 1 T chopped freesh parsley salt, pepper, paprika For this dish, brown chicken parts in ¼cup butter for 10 minutes. Add the drained tiny white onions and mushrooms and simmer in a covered pan, for 15 minutes. Drain off most of the pan fat (leave about a tablespoon), stir in wine and vinegar, add chopped tomatoes and cook for 5 minutes. Remove chicken and vegetables to a heated serving plate; add cream to the pan sauce, blend thoroughly and cook for 3 minutes. Strain the sauce over chicken, top with chopped parsley and a sprinkle of paprika.