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Christina Marie Doss: "For a quick and easy recipe, this was pretty good…" Read More
6Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil (divided)
- 1 lb. chicken tenders
- 1 pkg. sliced mushrooms (10 oz.)
- 1 onions (medium, chopped)
- 1/2 tsp. dried thyme leaves (crushed)
- 1 jar bertolli vineyard premium collections marinara with burgundy wine sauce
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Directions
- Heat 1 tablespoon Olive Oil in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
- Heat remaining 1 tablespoon Olive Oil in same skillet and cook mushrooms, onion and thyme, stirring occasionally, 4 minutes or until vegetables are tender. Stir in Sauce. Return chicken to skillet and heat through. Season, if desired, with salt and ground black pepper and serve with hot cooked rice or pasta.
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Reviews(2)
Christina Marie Doss a year ago
For a quick and easy recipe, this was pretty good. However, if you are looking for a real Italian chicken cacciatore, then you will probably want to keep looking. I loved this for a quick week night meal though. If I was cooking for others or making this on a weekend I would make a more advanced version of this by making my own sauce or adding in more vegetables.