A great weeknight meal that takes the place of Chinese takeout!
|2 tsp||10 mL) Vegetable oil|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|2 cups||(500 mL) Sliced mushrooms|
|1 ½ cups||(375 mL) Low sodium chicken broth|
|1 tbsp||(15 mL) Soy sauce|
|2 tsp||(10 mL) Rice vinegar|
|1 tbsp||(15 mL) Freshly grated ginger|
|1||Clove garlic, minced|
|2 tbsp||(30 mL) Cold water|
|1 tbsp||(15 mL) Cornstarch|
PREHEAT oven to 350°F (175°C). HEAT vegetable oil in a large non-stick skillet over medium-high heat. Add chicken and brown on both sides, about 2 minutes per side. Transfer chicken to a baking dish and bake uncovered for 35 to 40 minutes or until the internal temperature reaches 165°F (74°C). COMBINE mushrooms, broth, soy, vinegar, ginger and garlic in a medium saucepan over high heat and bring to a boil. Reduce heat to low. Whisk water and cornstarch in a small bowl with a fork. Add to saucepan. Cook, stirring constantly for 2 minutes until sauce thickens. SERVE chicken with mushroom sauce over top.
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