Wild Mushroom Chicken Balsamico

  • Prep10 min.
  • Total40 min.
  • serv 4

This elegant skillet supper features sautéed chicken, zucchini, onion and garlic in Prego® Marinara Pasta Sauce seasoned with a touch of balsamic vinegar.

POSTED IN: Dinner, Popular, Tomato Sauce

WHAT YOU'll NEED

  • 3

    teaspoon olive oil or vegetable oil

  • 1

    pound boneless chicken breast half (about 4 breast halves)

  • 12

    ounce 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

    clove garlic, minced

  • 2

    cup Prego® Marinara Italian Sauce

  • 1/4

    cup balsamic vinegar

  •  

    as needed Freshly ground black pepper

  • HOW TO MAKE IT

    • 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.

    • 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.

    • 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.

made with

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE