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

Browse by ingredient

Instructions

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.