1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
Heat 1 tablespoon Olive Oil in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
Heat remaining 1 tablespoon Olive Oil in same skillet and cook mushrooms, onion and thyme, stirring occasionally, 4 minutes or until vegetables are tender. Stir in Sauce. Return chicken to skillet and heat through. Season, if desired, with salt and ground black pepper and serve with hot cooked rice or pasta.