Chicken with Mushrooms

This was one of the first dishes I learned to make (from the Bookbinders cookbook in Philedelphia) and remains one of my favorites. It is the sherry that makes the dish so good!

1/4 cup flour
1/4 tsp. salt
dash pepper
4 tbsp. butter
3-4 boneless, skinless chicken breasts (I just use two since there are only two of us, but never halve the other ingredients)
1/3-1/2 lb. sliced mushrooms (I use one of those small cans of mushrooms)
1/4 cup thinly sliced green onions (I've substituted leeks...yum!)
1/2 cup chicken broth
3 tbsp. sherry

Mix the flour, salt, and pepper in a shallow dish. Melt the butter in a large frying pan over medium heat (don't burn the butter). Dredge the chicken in the flour mixture and brown both sides lightly in the butter. Remove chicken from pan and set aside. Add the mushrooms and green onions to the butter and saute until they start to soften. Sprinkle with 3/4 tbsp flour (just use your tablespoon and don't fill it up all the way). Stir in the broth and sherry. Return the chicken to the pan and simmer, uncovered, for about 10-15 minutes, until the chicken is done and sauce is thickened.