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Wild Mushroom Chicken Balsamico

Wild Mushroom Chicken Balsamico

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Campbell's Kitchen

Campbell's Kitchen

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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. 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.
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Reviews

jmpederson
4

jmpederson

12/9/2010

Doubled the recipe for a party and added more than just 12 mushrooms. Went really well with rice and a white riesling. Would make this again.

afalco
3

afalco

12/17/2010

i liked it but nobody else did

czechy17
0

czechy17

2/21/2014

Do not make this with rice. I recommend using pasta to have some use for that marinara sauce. Definitely lacked seasoning though so maybe throw some Italian herbs into the mix.

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