Chicken Breast With Green Onion and Mushroom Gravy

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READY IN: 40mins
Recipe by hazilsara_74

I know I got this recipe from some kind of recipe-club, but I lost it in a move, and so have no idea who to give credit to--I'm so sorry!! Maybe I haven't remembered it quite right, so the original producer won't be too offended. This is savory and especially good for those of us who love green onions and mushrooms!!! If you don't like sour cream, don't be afraid of it, you can hardly taste it as sour cream! We like this with steamed rice, and broccoli goes well with it, or most any green vegatable.

Ingredients Nutrition


  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 white 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.

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