Mushroom Teriyaki Chicken
- 1 bottle KC Masterpiece® Honey Teriyaki with Sesame Marinade, divided
- 1-1/2 pounds boneless, skinless chicken breasts
- 1/2 pound sliced mushrooms
- 1 tablespoon butter
- hot cooked rice
Reserve 1/2 cup marinade and set aside. Marinate chicken in remaining marinade 30 minutes, up to 12 hours. In skillet, sauté mushrooms in butter over medium-high heat 5 minutes, or until most liquid has evaporated; stir in reserved marinade. Remove chicken from marinade, discarding excess marinade and place in a single layer in shallow baking dish. Pour mushroom mixture over chicken. Bake at 350°F. for 35 minutes or until internal temperature of chicken reaches 160°F. Serve with hot cooked rice.
Makes 4-6 servings.