Mango Chicken, White Rice and Mushrooms.

For Dinner tonight, I marinaded perdue chicken tenderloins in a "Island Mango" dressing/marinade. Baked in the oven for 1 hour and 20 minutes at 375.

At the last 30 minutes, I poped 2 cups of rice in a rice cooker with 4 cups of water. Meanwhile, cooking 3 tbsp butter in a small frying pan. Then sliced 5 white mushrooms into thirds, tossing them into simmering butter. Increase heat slowly to med-low. Saute' for about 10 minutes. Until nicely browned on both sides.

Served on squre white plates with 2 slices of Starfruit in the upper right corner. Mango Chicken can be served either on top of or along-side of white "sticky" rice.

----I've never had mushrooms before tonight. I've had microscopic freeze-dried pieces in soups before, but never tried the real deal... I've found, while I did enjoy the aroma and taste, I did not enjoy the texture of the mushrooms... It was very spongey, and to be quite honest, it's what I've imagined an eyeball to feel like rolling around in my mouth.