Oriental Skillet - cooking recipe

Ingredients

1 lb. veal or chicken cutlets
1/2 c. green onions, 1/2-inch size
1 can condensed chicken broth
1 1/2 c. sliced broccoli
1 Tbsp. cornstarch
1/4 c. butter or margarine
2 cloves minced garlic
1/2 tsp. lemon-pepper seasoning
1/2 c. sliced water chestnuts
3 Tbsp. water

Preparation

Brown 1/4-inch thick cutlets in hot butter over medium heat. Set aside.
Add green onions and garlic to skillet.
Cook 2 minutes, stirring constantly. Add broth and lemon-pepper.
Heat to boiling.
Add cutlets.
Reduce heat to low, cover and simmer 15 minutes or until cutlets are tender.
Stir occasionally. Add broccoli and water chestnuts. Simmer 5 minutes. Remove cutlets and vegetables to platter.
Keep warm.
In a cup, stir together cornstarch and water. Stir into juices in skillet.
Heat to boiling, stirring constantly. Allow to cook about 1 minute.
Pour over cutlets and vegetables.