Black Bean Corn Salsa with Portobello Mushrooms and Chicken

Name: Black Bean Corn Salsa with Portobello Mushrooms and Chicken
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: mexican
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; Serving suggestions: green salad and cornbread

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Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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

Serving suggestions: green salad and cornbread

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Truffles and Trifles, Orlando, FL

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