Chicken Breast With Green Onion And Mushroom Gravy

• 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

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.

chicken breasts, butter, flour, salt, pepper, green onion, mushroom, chicken broth, cream of mushroom soup, sour cream

Taken from www.food.com/recipe/chicken-breast-with-green-onion-and-mushroom-gravy-433651 (may not work)