Ingredients
4 boneless skinless chicken breast halves (6 ounces each)5 tablespoons butter, divided4 cups sliced fresh mushrooms1 cup sliced onion1/4 cup water1/4 cup honey teriyaki marinade
Preparation
In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 5-7 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
In the same skillet, saute mushrooms and onion in remaining butter until tender, adding the water and marinade during the last 2 minutes. Return the chicken to the pan; heat through.
