2 1/2 lbs. chicken breast strips
1 stick butter and 3 tbsp. oil, melted together
Seasoned Italian bread crumbs
1 lg. Bermuda onion, sliced
3 cloves fresh garlic, minced
1/2 lb. fresh mushrooms
1 bunch fresh broccoli
2 c. water
2 heaping tbsp. cornstarch
1/2 c. water
2 cans chicken broth
4 c. cooked rice

Melt butter in large frying pan. Add mushrooms and saute 2-3 minutes. Remove from pan and set aside. Add sliced onions and minced garlic and saute until onions are transparent. Remove from pan and set aside.

Lightly dip chicken strips in seasoned bread crumbs and brown in frying pan. Add chicken broth to chicken and simmer 15 minutes, covered.

In a separate pan cook cut up broccoli in 2 cups water, uncovered until broccoli is tender but not soft. Add broccoli, plus 1 cup of the liquid to chicken in pan.

Mix cornstarch and 1/2 cup water together and add to above mixture while stirring gently. Simmer 5 minutes longer, stirring occasionally, until thickened. Add salt and pepper to taste. Serve over rice.

More garlic can be added to suit individual taste.

Serve with rolls or garlic bread and a tossed salad. Serves 6 to 8 people.