In a ziplock bag, mix together 1/4 cup flour, 1 tsp garlic salt, 1 tsp Italian seasoning, 1 tsp black pepper, and 1 tsp paprika. Add the chicken to the spice/flour mixture and toss to coat chicken.
In a large pan, add 3 Tbl. garlic olive oil. Heat oil and brown chicken in small batches. Remove and set aside.
Add 2 Tbl. butter, 1.5 pounds of mushrooms, 1/2 tsp garlic salt and 1/2 tsp pepper to the same pot used to brown the chicken. Cook for 3 minutes, or until the mushrooms start to soften. Add one bunch of chopped green onions and cook for about 30 seconds. Add 1 cup dry vermouth and bring to a boil. Add back the chicken, toss to coat chicken, cover, reduce heat and simmer for 30 minutes.
Remove the chicken from the pan. In a small bowl, combine the cornstarch and cold water. Increase the temperature to a slow boil, and slowly stir the cornstarch mixture into the gravy. Cook for one minute, stirring constantly. Adjust salt and pepper as desired.
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