| | Directions | | With meat mallet or rolling pin, pound chicken to about 1/4 thick. Mix 1/2 cup flour and garlic powder together in shallow dish. In another shallow dish beat egg. Dip chicken in egg and then coat with flour mixture. In skillet, heat 2 tablespoons vegetable oil over medium heat. Add chicken and cook uncovered about 3 minutes or until golden brown. Turn chicken, cover, and cook 4 to 6 minutes longer until no longer pink. Remove from skillet and cover to keep warm. In same skillet heat remaining 1 tablespoon vegetable oil over medium heat. Add mushrooms cooking 3 to 4 minutes stirring frequently until browned. Add 3 tablespoons flour and the onions, cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken. |
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| Ingredients | | - |  | 4 boneless skinless chicken breast |
| - | | 1/2 cup flour |
| - | | 1/2 teaspoon garlic powder |
| - | | 1 egg |
| - | | 3 tablespoons vegetable oil |
| - | | 1 1/2 cups sliced fresh mushrooms |
| - | | 3 tablespoons flour |
| - | | 2 green onions sliced (medium) |
| - | | 1 cup milk |
| - | | 1 1/2 teaspoons soy sauce |
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