Chicken, Rice and Mushroom Sauté

  1 tbsp        olive oil
  ¼ cup         chopped green onions
  One           medium clove garlic, finely minced
  6 oz.         sliced mushrooms
  Three         boneless chicken breasts
  1 can         condensed cream of mushroom soup
  1½ cups       milk
  ¼ tsp         black pepper
  1 cup         rice

• Heat oil in skillet over medium heat.
• Add onions and garlic and cook for two minutes, stirring occasionally.
• Add sliced mushrooms and cook 1 minute longer.
• Cut chicken into thin strips; add to the skillet and cook, stirring, until browned on all sides.
• Stir in soup, milk, and pepper; bring to a boil.
• Add rice, reduce heat to low.
• Cover and cook until rice is done, stirring occasionally.
• Garnish with additional chopped green onions, if desired.