• 3 tablespoons bottled Italian dressing, divided
  • 1 pound boneless, skinless chicken breasts
  • 1 pound fresh white mushrooms, sliced (about 6 cups)
  • 2 plum tomatoes, diced (about 1 cup)
  • 1 large carrot, cut in matchsticks (about 1 cup)
  • 3 green onions (scallions), sliced (about 1/3 cup)


In a large nonstick skillet, over medium-high heat, heat 1 tablespoon of the dressing. Add chicken; cook until browned on each side, about 2 minutes; remove and set aside. To same skillet add remaining 2 tablespoons dressing. Add mushrooms; cook, stirring frequently, until mushrooms begin to release their liquid, about 4 minutes. Stir in tomatoes, carrot and reserved chicken. Reduce heat; cover and simmer until juices from chicken run clear when pierced with a fork, about 10 minutes.

Remove chicken and vegetables to a heated platter; cook sauce in skillet over high heat to thicken slightly, about 2 minutes; pour over chicken. Sprinkle with green onions. Serve with steamed rice, if desired.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8063

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.