Chicken with Fire-Roasted Tomato Gravy
Skillet Zucchini and Yellow Squash
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- 1 Tbsp minced garlic
- 2 (14.5-oz) cans fire-roasted diced tomatoes with garlic
- 1 Tbsp Italian seasoning
- 1 Tbsp balsamic vinegar
Instructions
- Pound chicken to an even thickness; sprinkle with salt and pepper.
- Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat.
- Add chicken, and cook 3 minutes per side or until browned. Remove from skillet; set aside.
- Heat 1 Tbsp oil in skillet over medium heat. Add mushrooms, onion and garlic; cook 5 minutes or until tender, stirring occasionally.
- Stir in tomatoes and Italian seasoning.
- Return chicken to skillet; simmer 4 to 5 minutes or until chicken is done and gravy is slightly thickened. Stir in vinegar.
- Serve over Skillet Zucchini and Yellow Squash.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 lb zucchini, sliced
- 1 lb yellow squash, sliced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Add zucchini and yellow squash.
- Cook 5 minutes or until crisp-tender; sprinkle with salt and pepper.
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