Black Bean Corn Salsa with Portobello Mushrooms and Chicken

1. 1

   Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat.

2. 2

   Combine salsa with mushrooms and cook until heated through.

3. 3

   In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes.

4. 4

   Combine salsa and chicken and serve hot with a green salad and cornbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.