Sauteed Chicken & Mushrooms

This dish is one my husband requests at least once a week. I make this for company because the look and taste seems like you cooked all day, but it only take 45 minutes to cook. You can use boneless chicken breast, tenderloins or boneless thighs and still have great results.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 (4 ounce)  boneless skinless chicken breasts
• 1⁄3 cup flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 3  tablespoons butter or 3  tablespoons margarine
• 1⁄4 teaspoon garlic, minced
• 1  cup green onion, sliced
• 8  ounces fresh mushrooms, sliced or 1  cup  drained  canned mushroom
• 3⁄4 cup chicken broth
• 1 (10 ounce) can  cream of mushroom soup

Directions

1. Pound each chicken breast to 1/4-inch thickness.
2. Mix flour, salt and pepper on wax paper.
3. Coat chicken well with flour mixture; set aside.
4. Heat a large skillet over medium-high heat; add butter.
5. Saute garlic, green onion and mushrooms for 3 minutes.
6. Remove with a slotted spoon.
7. Place chicken in skillet; cook for 5 minutes per side.
8. Add broth and soup to skillet. Cook, stirring frequently, for 5 minutes.
9. Return mushroom mixture to skillet and reduce heat to low.
10. Simmer stirring occasionally, for 5 minutes.
11. Serve immediately over egg noodles.