Black Bean Corn Salsa with Portobello Mushrooms and Chicken

• 8 ounces portobello mushrooms, wiped and sliced
• 14 -ounce jar Black Bean Corn Salsa
• 4 chicken breasts, boned and skin removed and cut into strips
• 1 tablespoon olive oil

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

portobello mushrooms, black bean corn salsa, chicken breasts, olive oil

Taken from www.foodnetwork.com/recipes/black-bean-corn-salsa-with-portobello-mushrooms-and-chicken-recipe.html (may not work)