Ingredients
Scale
- 12 boneless skinless chicken cutlets, tenders removed
- 1 cup corn starch
- 3 tablespoons canola oil
- 4 medium sweet onions, halved and very thinly sliced
- 2 cloves garlic, crushed (I used 2 frozen garlic cubes)
- 1 pound crimini/baby bella mushrooms, thinly sliced
- 1 pound white small/medium mushrooms, thinly sliced
- 1 cup teriyaki sauce (can use 1/2 cup for a milder flavor)
- 1/4 cup canola oil for browning, plus additional oil if necessary
- Nonstick vegetable spray
Instructions
- Line a large baking sheet with foil.
- Spray with nonstick vegetable spray.
- Set aside.
- Preheat oven to 350° F.
- Heat the canola oil in a large skillet over medium high heat.
- Add the onions and garlic to the oil and sauté until the onions are caramelized.
- Add the sliced mushrooms and sauté until nearly all the liquid is absorbed.
- Transfer the mushrooms and onions to another container.
- Set aside.
- Place corn starch in a large bowl or dish.
- Coat the chicken cutlets in the starch, shaking off excess.
- Set aside.
- Heat the remaining ¼ cup of canola oil in the skillet.
- Place several cutlets in the hot oil and cook until browned, but not cooked through, on each side.
- Place the browned cutlets on the prepared baking sheet.
- Repeat with remaining cutlets.
- Evenly cover the browned chicken cutlets with the onion and mushrooms.
- Drizzle teriyaki sauce over the chicken.
- Bake uncovered for 30 minutes until the cutlets are cooked through.
- Serve warm.
Notes
Note
- To make this chicken gluten free use gluten free teriyaki sauce. This recipe can be made for Passover as well substituting potato starch for the corn starch.
