Wild Mushroom Chicken Balsamico
This elegant skillet supper features sautéed chicken, zucchini, onion and garlic in Prego® Marinara Pasta Sauce seasoned with a touch of balsamic vinegar.
Ingredients
3 teaspoons olive oilor vegetable oil
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
12 ounces assorted wild mushrooms(portobello, shiitake, oyster and/or crimini), sliced (about 3 cups)
1 medium zucchini, sliced (about 1 1/2 cups)
1 medium onion, cut into wedges
2 cloves garlic, minced
2 cups Prego® Marinara Italian Sauce
0.25 cup balsamic vinegar
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
12 ounces assorted wild mushrooms(portobello, shiitake, oyster and/or crimini), sliced (about 3 cups)
1 medium zucchini, sliced (about 1 1/2 cups)
1 medium onion, cut into wedges
2 cloves garlic, minced
2 cups Prego® Marinara Italian Sauce
0.25 cup balsamic vinegar
Instructions
Heat 1 teaspoon of the oil in 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Heat the remaining oil over medium heat. Add the mushrooms, zucchini and onion and cook until they're tender. Add the garlic and cook for 1 minute.
Stir the sauce and vinegar in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until chicken is cooked through. Serve with black pepper.
Heat the remaining oil over medium heat. Add the mushrooms, zucchini and onion and cook until they're tender. Add the garlic and cook for 1 minute.
Stir the sauce and vinegar in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until chicken is cooked through. Serve with black pepper.
Wild Mushroom Chicken Balsamico
This elegant skillet supper features sautéed chicken, zucchini, onion and garlic in Prego® Marinara Pasta Sauce seasoned with a touch of balsamic vinegar.
Directions
Print
Heat 1 teaspoon of the oil in 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.Heat the remaining oil over medium heat. Add the mushrooms, zucchini and onion and cook until they're tender. Add the garlic and cook for 1 minute.Stir the sauce and vinegar in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until chicken is cooked through. Serve with black pepper.
Ingredients
3 teaspoons olive oilor vegetable oil1 pound skinless, boneless chicken breast halves(about 4 breast halves)12 ounces assorted wild mushrooms(portobello, shiitake, oyster and/or crimini), sliced (about 3 cups)1 medium zucchini, sliced (about 1 1/2 cups)1 medium onion, cut into wedges2 cloves garlic, minced2 cups Prego® Marinara Italian Sauce0.25 cup balsamic vinegar
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