Ingredients:
4 chicken breast halves
2 Tbs. olive oil
1 clove garlic, minced
2 Tbs. olive oil
1 clove garlic, minced
3 Tbs. butter
2-4 cups sliced fresh mushrooms
2 green onions, chopped
2 cups chicken broth
½ tsp salt
¼ tsp pepper
2 Tbs. cornstarch
¼ cup cold water
2 green onions, chopped
2 cups chicken broth
½ tsp salt
¼ tsp pepper
2 Tbs. cornstarch
¼ cup cold water
½ tsp. oregano
½ tsp. basil
Vegetables: carrots and zucchini
Directions:
Cut chicken into bite size pieces. Cover and cook in a frying pan with oil, and minced garlic, sprinkle with salt and pepper. Remove chicken; keep warm.
In the same skillet sauté mushrooms and onions in butter until tender. Stir in broth, salt, and pepper.
In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.
