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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. 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.