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- 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.
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