4 boneless, skinless chicken breast halves (6 oz. each)
5 tablespoons butter, divided
4 cups sliced fresh mushrooms
1 cup sliced yellow onion
1/4 cup water
1/4 cup honey-teriyaki marinade

In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 5-7 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, sauté the mushrooms and onion in remaining butter until tender, adding the water and marinade during the last 2 minutes. Return the chicken to the pan; heat through.

Serve chicken with mushrooms and onions spooned over top.

Makes 4 servings.

Submitted by: Carol