Lemony Chicken Saute for Passover

• 4 (4-ounce) boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons lemon juice
• 8 (1 cup) green onions, sliced 1-inch
• 1 (8-ounce) package sliced fresh mushrooms
• Lemon slices
• Fresh parsley

1. Flatten each chicken breast half to about 1/4 inch thickness by pounding between sheets of waxed paper.
2. Heat olive oil in 10-inch skillet; add chicken, garlic, salt and pepper.
3. Cook over medium heat, turning chicken occasionally, 5-6 minutes or until internal temperature reaches 165F and chicken is no longer pink.
4. Place chicken onto serving platter; keep warm.
5. Add lemon juice to drippings in pan.
6. Cook, stirring constantly, 2-3 minutes or until heated through.
7. Add green onions and mushrooms.
8. Continue cooking 1-2 minutes or until heated through.
9. Spoon mixture over chicken.
10. Garnish with lemon slices and parsley.

chicken breast halves, olive oil, fresh garlic, salt, pepper, lemon juice, green onions, mushrooms, lemon slices, parsley

Taken from www.landolakes.com/recipe/3493/lemony-chicken-saute-for-passover (may not work)