4 chicken breasts, skinless and boneless
1/4 c. flour
1/4 tsp. salt
Pepper to taste
2 tbsp. butter
1 tbsp. oil
3 fresh scallions, chopped
1 tbsp. chopped parsley
1 c. mushrooms, chopped
1 c. water
1 oz. brandy (optional)
1 c. yogurt or sour cream
1/2 c. ground walnuts

Flour chicken lightly and sprinkle with salt and pepper. Heat butter and oil in pan and brown chicken for five minutes on each side. Add scallions, parsley, mushrooms and water. Bring to a boil, cover, reduce heat and cook over low heat for 25 minutes or until tender.

Remove chicken from pan. Mix in brandy, yogurt or sour cream and walnuts, adding a little more water if a more liquid sauce is desired. Pour over breasts. Serve with Rice Pilaf or pasta.