Recipes

In a large skillet cook mushrooms,green onions and garlic in margarine over medium-high heat until tender but not brown.

Remove vegetables from skillet.

Add chicken to skillet.

Cook for 10-12 minutes or until tender and no longer pink,turning once.

Remove chicken from skillet and cover.

Carefully add chicken broth and the wine or orange juice to the skillet.

Cook,uncovered, for 3-4 minutes or until liquid is reduced to 1/4 cup.

Return chicken and vegetables to skillet,then cover and cook about 1 minute to heat through. Tranfer chicken breats to a warm serving platter.

Spoon the vegetables and broth mixture over chicken.

Sprinkle with parsley and serve with hot cooked rice.