Season chicken with salt and pepper.
In a large skillet, cook bacon until crisp; remove bacon and set aside.
To the bacon drippings in skillet add butter; brown chicken slowly (medium low to medium heat) until all sides are golden brown.
Add the 3/4 cup of chopped onion and the mushrooms; sauté until tender. Add green onion and garlic and continue cooking for 1 minute. Pour off all but 2 tablespoons of the fat; blend in the flour then gradually add the wine. Cook, stirring constantly, until sauce is thickened and bubbly. Add parsley and thyme. Cover and simmer 30 minutes, or until chicken is tender and juices run clear. Serve with a garnish or parsley, if desired.
Calories per serving: 507