- 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
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.