Smothered Teriyaki Chicken Breasts

By Susan52

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

Preparation

Step 1

Sauté 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.