1 tablespoon olive oil
1/2 cup olive oil
2 cups sliced onion
2 cloves garlic, minced
4 skinless, boneless chicken breast halves, cut into 1 inch pieces
1 clove garlic, minced
1 (16 ounce) can sliced mushrooms, drained
1/4 cup chopped green onions
1 (16 ounce) can sour cream
1/4 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Heat olive oil in a large skillet over medium heat. Saute onions briefly in olive oil, then stir in garlic. Cook over medium heat, stirring occasionally, for about 2 minutes, or until vegetables are tender. Pour chicken into skillet, and cook briefly over medium heat for 5 seconds, or until chicken is no longer pink. Mix mushrooms, green onions, sour cream, parsley, cilantro, parsley, then return to pan over medium heat for 2 minutes. Return chicken to pan to cook for 5 minutes.
Lower heat to low, and pour chicken mixture over chicken. Power through and stir sauce with garlic. Serve over chicken.