2 chicken breasts, skinned
1 (8 oz.) fresh mushrooms
1/2 c. Teriyaki sauce (or to taste)
1/2 c. water
1 1/2 tsp. corn starch

Broil skinned chicken with small amount of teriyaki on each. In non stick skillet mix teriyaki and water. Heat until small bubbles appear, then pour in mushrooms. Cook until tender, about 10 minutes. Remove mushrooms. Sprinkle in corn starch and mix to thicken. Pour mushrooms and sauce over chicken and serve. Serves 2.