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.
serves
4
people
Ingredients
cost per recipe: $10.01
The price is determined by the national average.
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3
teaspoons olive oilor vegetable oil
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1
pound skinless, boneless chicken breast halves(about 4 breast halves)
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12
ounces assorted wild mushrooms(portobello, shiitake, oyster and/or crimini), sliced (about 3 cups)
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1
medium zucchini, sliced (about 1 1/2 cups)
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1
medium onion, cut into wedges
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2
cloves garlic, minced
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2
cups Prego® Marinara Italian Sauce
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1/4
cup balsamic vinegar
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as needed Freshly ground black pepper
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
