Wild Mushroom Chicken Balsamico
Prep: 10 minutes
Cook: 30 minutes
Serves:4
3 tsp. olive oil OR vegetable oil
4 skinless, boneless chicken breasts (about 1 lb.)
12 oz. 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 cloves garlic, minced
2 cups Prego Marinara Italian Sauce
1/4 cup balsamic vinegar
Freshly ground black pepper
HEAT 1 tsp. oil in large nonstick skillet over medium-high heat. Add chicken and cook 10 min. or until browned. Remove chicken.
HEAT remaining oil over medium heat. Add mushrooms, zucchini and onion and cook until tender. Add garlic and cook 1 min.
ADD pasta sauce and vinegar. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 10 min. or until chicken is no longer pink. Serve with black pepper.
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