Wild Mushroom Chicken Balsamico

Campbell's Wild Mushroom Chicken Balsamico Recipe

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

At a glance

Prep

10 min.

Total

40 min.

Serves

4

Cook: 30 min.

Made With

  • Prego® Marinara Italian Sauce

    Prego® Marinara Italian Sauce

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What You'll Need

3 teaspoons olive oil or vegetable oil
1 pound skinless, boneless chicken breast halves (about 4 breast halves)
12 ounces 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
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.

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RID#27061

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