Sweet Chicken

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 cup sliced fresh mushrooms
• 1 slice onion, minced
• 1 tablespoon chopped garlic
• 2 cups
• 1 1/2 cups chicken stock
• 5 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon molasses
• 1 tablespoon corn syrup
• 3 tablespoons cornstarch
• 1 tablespoon cold water
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 skinless, boneless chicken breast halves - pounded flat
• 2 tablespoons chopped green onion, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt 2 tablespoons butter in a large pot over medium heat. stir mushrooms, onion, and garlic into the melted butter, increase heat to medium-high, and cook and stir the mixture until the mushrooms are golden brown, 3 to 5 minutes.
• stir , chicken stock, brown sugar, lemon juice, molasses, and corn syrup into the mushroom mixture; bring to a boil and cook, stirring frequently, until the liquid reduces by about half, 10 to 15 minutes.
• whisk cornstarch into cold water in a small bowl. stream the cornstarch slurry into the sauce, stirring continually; cook and stir until the sauce thickens, another 10 to 15 minutes.
• heat olive oil with 1 tablespoon butter in a large skillet over medium heat; cook chicken until golden brown until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• arrange each chicken breast into the center of a plate. drizzle sauce over each chicken breast; garnish with green onion to serve.