Wild Mushroom Chicken Balsamico

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1 1/2 teaspoons of the olive oil or vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with black pepper and cook for 5 to 6 minutes per side until golden. Transfer to a plate.

2. Add the remaining oil to the skillet. Cook the onion wedges and zucchini over medium heat for 4 minutes, stirring occasionally.

3. Add the mushrooms and garlic and cook for 5 minutes, until the mushrooms release their liquid and soften.

4. Stir in the marinara sauce and balsamic vinegar, then bring to a simmer.

5. Return the chicken and any juices to the skillet, spooning sauce over the top. Cover and simmer over low heat for 12 to 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

6. Season with black pepper to taste and serve hot.