Black Bean Corn Salsa with Portobello Mushrooms and Chicken |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
8 ounces portobello mushrooms, wiped and sliced |
14 -ounce jar black bean corn salsa |
4 chicken breasts, boned and skin removed and cut into strips |
1 tablespoon olive oil |
Directions:
1. Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.
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