Italian Chicken, Mushroom, and Zucchini Skillet

Ingredients

  • 3-4 boneless, skinless chicken breasts, cut in half to make strips
  • 2 squares Italian Herb Sauté Express Sauté Starter 
  • 2 teaspoons olive oil
  • 1⁄2 yellow onion, diced
  • 3 cloves garlic, minced
  • 12 ounces mushrooms, sliced
  • 2 zucchini, chopped
  • 2⁄3 cup sundried tomatoes
  • 2 (15 ounces each) cans fire roasted diced tomatoes
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 teaspoon balsamic vinegar

Instructions

  1. Melt sauté starter in large skillet over medium heat until it begins to bubble.  Pat chicken dry and cook in skillet for 5-7 minutes on each side, or until well browned.  Remove chicken to plate.  
  2. Add oil to pan and sauté onion for 3 minutes.  Add mushrooms and continue to cook for 5 more minutes.  Add garlic, zucchini, and sundried tomatoes.  Cook 2 more minutes.  Add diced tomatoes, italian seasoning, salt and pepper to taste, and balsamic vinegar.  
  3. Return chicken to pan, spoon some of the sauce over chicken and cook, covered, until chicken is heated through and sauce is bubbling.  

Comments

This recipe is from Good Life Eats and the only way I know I made it is because I’ve got that sauté starter remaining in my fridge.  Sauté starter?  Seriously?  Why does this need to exist?  Why are there so many processed foods even in aisles of the grocery store that always used to free of that stuff?  Argh.  I’ll get off my soapbox now.  I’m sure this was a tasty recipe and Art likes using the leftover not-butter stuff for grilled cheese sandwiches.