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2 tablespoons light olive oil
1 1/2 pounds skinless boneless chicken breasts, cubed
12 ounces mushrooms, sliced
3 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/4 cup parsley, chopped
1/4 cup chicken stock
Directions: Heat the oil in a wok or large skillet over high heat. Reduce the heat to medium high, add the chicken cubes and mushrooms and stir-fry, stirring constantly, for 3 minutes. Add
the garlic, salt and pepper to the pan, and continue to stir-fry for 3 minutes more, stirring constantly, or until the chicken cubes are cooked through. Add the butter, parsley and chicken stock to the
pan, stir-fry for 1 minute, and serve immediately.
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