Chicken Breast With Green Onion And Mushroom Gravy

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 -4 boneless skinless chicken breasts
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 -2 bunch green onion
• 1 pint mushroom
• 4 cups chicken broth
• 1 (8 ounce) can cream of mushroom soup
• 1 cup sour cream

Recipe

• 1 pound the chicken breasts to an even thickness, about 1/2 inch thick. best suggestion: place one breast at a time into a quart freezer bag, this keeps chicken juice from flying all over your kitchen!
• 2 cut green onions into 1 inch lengths at the green and thin slices in the section. clean and slice the mushrooms.
• 3 melt the butter in a large, deep-sided fry-pan. saute the onions and mushrooms until just soft. using a slotted spoon, remove vegetables and set aside.
• 4 combine flour, salt and pepper into a pie tin or similar. rinse the prepared chicken breasts, then cover with flour. place in the butter in the fry-pan. cook on medium heat for about 5 minutes per side. they should be just done--juicy but no pink in the middle. scoot chicken to side of pan, or remove if necessary.
• 5 add enough of the remaining flour mixture to soak up the drippings in the pan, and create a loose paste, use a whisk to stir and cook for 1 minute.
• 6 slowly add the chicken broth (from granules, a can or whatever, is fine!) stir until well combined; add cream of mushroom soup and stir until well combined; return chicken to the pan. simmer for about 5 minutes, until the gravy starts to thicken. add a cold water/corn starch mixture if the gravy doesn't thicken. return the vegatables to the gravy.
• 7 add the sour cream; cook, stiring constantly, until the sour cream is completely mixed in and warmed.
• 8 serving suggestion: serve over steamed rice.