Cooking 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.

Ingredients

• 3 teaspoons olive oilor 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
• 0.25 cup balsamic vinegar