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Tuesday, April 6, 2010

Hibachi Chicken with
Mushrooms and Zucchini

This is a recipe that adds Chinese flavors to chicken
served with zuccini and fresh sauteed mushrooms.

4 boneless, skinless chicken breast halves
2 medium zucchini, sliced in bite-sized pieces
2 cups sliced mushrooms
vegetable oil
soy sauce
salt, pepper to taste
2 teaspoons lemon juice

Pour 1 Tbs oil in a large frying pan over medium-high heat.
Add chicken breasts and cook on one side until browned.
Flip, then add 1 Tbs butter, 1 Tbs soy sauce,
and a dash of salt and pepper.
Cook until no longer pink in the middle and browned on both sides.
Add lemon juice, then remove chicken from pan and cover with foil.
Add 1 Tbs butter to empty pan, then add zucchini and 1 Tbs soy sauce
and a dash of salt and pepper. Saute zucchini, stirring frequently,
until crisp-tender, Remove from pan, cover with foil.
Then add 1 more Tbs butter to pan, add mushrooms, and sprinkle
the tiniest bit of soy sauce over them. Add a dash of salt and pepper, then sautee until golden (but still moist).
On large serving plate, pile chicken, mushrooms,
and zucchini separately and decoratively. Serve with Fried Rice.

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