- 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
- 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.