Back to Smothered Teriyaki Chicken Breasts

Print Options

 
 
 Print
Smothered Teriyaki Chicken Breasts Recipe

Smothered Teriyaki Chicken Breasts Recipe

Wondering what to do with chicken tonight? This mildly sweet and savory recipe makes chicken dinner a winner! —Sally Nielsen, Quincy, IL
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 2 cups sliced fresh mushrooms
  • 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

  • 1. 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.
  • 2. 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.
  • 3. Top with mushroom mixture and cheese. Cover and let stand until cheese is melted.
    Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed. Yield: 4 servings.

Wine Pairings

Light-Bodied White Wine

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