Balsamic Chicken & Pasta Skillet

2 Tbsp. I Can't Believe It's Not Butter!® Spread
4 boneless, skinless chicken breast halves, pounded 1/4 inch thick
2 cups sliced mushrooms (about 6 oz.)
1 large shallot or 1/4 cup onion, finely chopped
1/4 cup balsamic vinegar
1 can chicken broth
1/2 tsp. dried oregano leaves
1 package Knorr® Italian Sides™ - Parmesan, prepared according to package directions

Amount per serving

1 Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, turning once, until thoroughly cooked. Remove to serving platter and keep warm.
2 Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook mushrooms and shallots, stirring occasionally, 3 minutes. Stir in vinegar and bring to a boil over high heat. Continue boiling until liquid reduces by half, about 2 minutes. Stir in chicken broth and oregano. Continue boiling until sauce has reduced by about half, about 10 minutes.
3 To serve, pour sauce and vegetables over chicken. Serve with Knorr® Italian Sides™ - Parmesan

FINISHING TOUCHES: Serve with fresh tomato salad and warm Italian bread or croissants.

Fire up the grill for some mouthwatering grilled chicken. Follow these tips to sizzle your way to tender, flavorsome chicken.

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