BENIHANA'S HIBATCHI CHICKEN


1 teaspoon safflower oil
7 ounces skinned, boneless chicken breast, cut into bite-sized pieces
2 mushrooms sliced into 8 pieces
1 tablespoon butter
1/2 tablespoon squeezed lemon juice
1/2 tablespoon sesame seeds

Add oil to heated non-stick skillet (for electric skillet, set at 400F). Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done. Add butter, lemon juice and sesame seeds. Mix with sautéed mushroom slices. Season with salt and pepper if desired.