16 oz. boneless, skinless breast of chicken
Flour
2 tbsp. clarified butter or olive oil
2 cloves garlic, sliced
4 c. thinly sliced mushrooms
3 tbsp. Tamari (soy sauce)
4 tbsp. dry white wine
2 tbsp. fresh lemon juice
2-3 tbsp. chicken stock
1 1/2 c. fresh cubed tomatoes
1/4 c. sliced scallions

Lightly flatten the chicken with the side of a meat mallet or heavy cleaver and slice into bite-sized pieces. Assemble all the other ingredients as this dish is very quick to cook. Dredge the chicken in flour and lightly shake the excess flour off.

Have a large frying pan or cast iron skillet ready on the stove and add the clarified butter or oil, garlic and chicken and saute on a medium flame until the chicken is browned on one side.

Flip the chicken and add the mushrooms, stirring with a wooden spoon until the mushrooms begin to darken. Then add the liquid ingredients and stir while the pan sauce thickens (about 2 minutes). Add the tomatoes and scallions; stir briefly and serve over rice. Serves 4.