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


  • 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


    • 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