Recipe courtesy of Truffles and Trifles

Black Bean Corn Salsa with Portobello Mushrooms and Chicken

Getting reviews...
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings

Ingredients

Directions

  1. Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.