Black Bean Corn Salsa with Portobello Mushrooms and Chicken

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings

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
  • 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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