Chicken Scampi

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3 chicken breasts, julienned

1/2 C. diced yellow onion

3 cloves garlic, minced

1/2 C. white wine

3 T. butter

olive oil, enough to coat bottom of pan

1/2 C. chopped fresh parsley

1/4 C. green onions

1/2 C. sliced mushrooms

1/4 C. chopped red bell pepper

3 T. flour

2 T. lemon juice

Heat the olive oil and butter in a heavy skillet. Cook the chicken until browned, salt and pepper to taste.

Remove the chicken from the skillet, place onions and garlic in the hot skillet and sauté until tender. Add white wine to deglaze the pan. Sprinkle the flour into the pan, stir constantly to thicken. At that point, add a little more wine if it becomes too thick.

Put the chicken back on the skillet, simmer until it reduces by half. Add parsley, remaining ingredients and simmer a little more.

Serve over risotto or noodles.