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Ingredients40 m servings 301 cals
Original recipe yields 4 servings
- 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.
Per Serving: 301 calories; 11.3 g fat; 20.5 g carbohydrates; 27.6 g protein; 59 mg cholesterol; 658 mg sodium. Full nutrition
ReviewsRead all reviews 3
Doubled the recipe for a party and added more than just 12 mushrooms. Went really well with rice and a white riesling. Would make this again.