8ouncesboneless skinless chicken breast, sliced or pounded to 1/2 inch thickness
1pinchsalt and pepper
1/2cupsliced green onion (scallion)
1teaspoondried parsley flakes
Season the chicken with salt and pepper.
Add half the oil to a large skillet over high heat. When oil begins to shimmer, add the chicken. Cook until the edges are opaque (about 4 minutes) then turn once and continue cooking until chicken is brown and cooked through (internal temp should be 165 ºF). Remove to a plate and cover to keep warm.
In the same skillet over high heat, add half of the scallions. Fry until browned and crisp. Remove to a plate to save for garnish. Place skillet back over medium-high heat and add the other half of the olive oil, and the garlic and parsley and cook, stirring, for 1 minute.
Add mushrooms, and remaining scallions to the pan. Cook, stirring occasionally until the mushrooms have browned and softened.
Reduce the heat to medium-low and tuck the chicken and its juices back into the pan. Spoon the mushrooms over and allow to cook for 2 minutes. Garnish with fried scallions and enjoy.
To pound chicken, place it in a plastic bag or wrap in plastic wrap and pound with something heavy to an even thickness (about ½-inch thick).
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing