Smothered Teriyaki Chicken Breasts Recipe

 Smothered Teriyaki Chicken Breasts Recipe Smothered Teriyaki Chicken Breasts Recipe photo by Taste of Home Rating 5

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Wondering what to do with chicken tonight? This mildly sweet and savory recipe makes chicken dinner a winner! —Sally Nielsen, Quincy, IL

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Smothered Teriyaki Chicken Breasts Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
    •
10 20 30

Ingredients

  • 8 medium fresh mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons canola oil, divided
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 slices Muenster or Swiss cheese

Directions

  • Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm.
  • Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink.
  • Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Yield: 4 servings.

Originally published as Smothered Teriyaki Chicken Breasts in Simple & Delicious April/May 2013, p28

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Smothered Teriyaki Chicken Breasts

Smothered Teriyaki Chicken Breasts Recipe

Smothered Teriyaki Chicken Breasts

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(1-4) of 4 reviews

Reviewed on Apr. 08, 2013 by bjsilve0

FANTASTIC! Fit for company but oh so good for any night.

Reviewed on Mar. 15, 2013 by quiltbabe

Suggested this recipe to my friends all ready.

Will make again

Reviewed on Mar. 11, 2013 by Juliev320

Easy, quick and tasty. Added spinach to the mushrooms. We both loved it. Would probably taste good on a crusty roll, too!

Reviewed on Mar. 06, 2013 by bagcatfish

this was a very simple and easy recipe. Very good. Will definately make again.

 
 

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