This elegant skillet supper features sautéed chicken, zucchini, onion and garlic in Prego® Marinara Pasta Sauce seasoned with a touch of balsamic vinegar.
cost per recipe: $10.01
The price is determined by the national average.
teaspoons olive oilor vegetable oil
pound skinless, boneless chicken breast halves(about 4 breast halves)
ounces assorted wild mushrooms(portobello, shiitake, oyster and/or crimini), sliced (about 3 cups)
medium zucchini, sliced (about 1 1/2 cups)
medium onion, cut into wedges
cloves garlic, minced
cups Prego® Marinara Italian Sauce
cup balsamic vinegar
as needed Freshly ground black pepper
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.
Prego® Marinara Italian Sauce
October 13, 2018
Dinner for 2. I made extra of the vegetables 10 oz mushrooms and a whole zucchini but only 2 chicken breasts and I will have enough for a lunch tomorrow. This was so warm and filling and I loved it. PLUS it was so easy to make with a mashed potato side.
July 22, 2013
We love chicken and I like this recipe but would add a can of condensed chicken soup and 1/2 can of water instead of the marinara sauce to make a nice gravy to go with it.I usually add our favorite vegetables to this dish and cook it longer or until the chicken almost falls apart but not quite.This is such a simple way of cooking chicken breast that has a lot of flavor instead of just cooking up the breast by itself.Serve it with your favorite side dish,Hubby likes mashed potatoes ,I like rice.
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