Sauteed Chicken with Mushrooms

Green onions are very perishable. Buy only as many as you will use in a weeks time. Trim 1 inch from the tops; store in a tightly sealed plastic bag in the crisper section of the refrigerator.

Ingredients

4 skinless, boneless chicken breasts

1/3 cup flour

1 tsp salt

1/4 tsp pepper

1 cup sliced green onions

8 oz mushrooms or drained canned mushrooms

3/4 cup chicken broth

10 oz mushroom soup

1/4 tsp Minced garlic

3 Tbsp butter or margerine

Directions

1. Pound each chicken breast to 1/4-inch thickness. Mix flour, salt and pepper on waxed paper. Coat chicken well with flour mixture; set aside.

2. Heat a large skillet over medium-high heat; add butter. Saut� garlic, green onions and mushrooms for 3 minutes. Remove with a slotted spoon.

3. Place chicken in skillet. Cook for 5 minutes per side. Add broth and soup to skillet. Cook, stirring frequently, for 5 minutes.

4. Return mushroom mixture to skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately.