Wild Mushroom Chicken Balsamico

2 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“This elegant skillet supper features sauteed chicken, zucchini, onion and garlic in Prego®Marinara Pasta Sauce seasoned with a touch of balsamic vinegar.” - by Campbell's Kitchen

Ingredients

3 teaspoons olive oil or vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
12 assorted wild mushrooms (portobello, shiittake, oyster and/or crimini), sliced
1 medium zucchini, sliced
1 medium onion, cut into wedges
2 cloves garlic, minced
2 cups Prego® Marinara Italian Sauce
1/4 cup balsamic vinegar
Freshly ground black pepper

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
301 cal
15%

Fat
11.3 g
17%

Carbs
20.5 g
7%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

afalco

Dec. 17, 2010

"i liked it but nobody else did..." See more"

jmpederson

Dec. 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...." See more"

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