Ingredients

4 skinless, boneless chicken breasts (4 ounces each)

1/3 cup flour

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons butter

1/4 teaspoon minced garlic

1 cup sliced green onions

8 ounces mushrooms, sliced or 1 cup drained, canned mushrooms

3/4 cup chicken broth

1 (10-ounce) can cream of mushroom soup

Preparation

  1. Pound each chicken breast into 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. Saute 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.