Ingredients
The following ingredients have 4 Servings
- 3-4 boneless (skinless chicken breasts- trimmed of fat and sliced in half, lengthwise)
- 1/2 cup of sliced baby bella mushrooms
- 1/3 cup diced white onion
- 6 oz jar of quartered (marinated artichoke hearts, drained)
- 3 tbsp capers (drained)
- 1 jar of Prego Farmers' Market® Roasted Garlic Tomato Sauce
Instruction
- In a large skillet, heat about two tablespoons of extra virgin olive oil over medium-high heat.
- Salt & pepper the chicken, both sides.
- Use tongs to transfer the chicken to the skillet and let it brown, about 3 minutes
- Flip the chicken, then add the mushrooms and onion to the skillet. While the chicken continues to brown on the other side, occasionally stir the mushrooms and onion.
- Add the artichokes, capers, and tomato sauce to the skillet. Stir until everything's incorporated in the sauce and the chicken is coated.
- Turn the heat down to low and let the chicken simmer in the sauce for 10 minutes.
- Serve this Tuscan Chicken over your favorite pasta.
