1 cup fresh mushrooms
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
3 tablespoons water
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon minced garlic
salt to taste
In a medium bowl, mix mushroom caps and Worcestershire sauce. Cover, and marinate in the fridge at least 4 hours.
Heat oil in a large skillet over medium heat. Add mushrooms, chicken, and water. Saute for 15 minutes. Reduce heat to medium low, and add lemon juice. Cook for 5 minutes, stirring occasionally. Add garlic, salt and chicken. Cook for 3 to 4 minutes, stirring. Remove chicken from marinade, and place in the skillet. Sprinkle mushrooms over skillet.
Bring oil to a boil. Add chicken mixture, and simmer for 3 minutes on each side.
Return chicken to skillet, and cook for 5 minutes, turning once. Add mushrooms, Worcestershire sauce, olive oil, and salt, and cook for 3 minutes. Remove from heat, and drain.
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