Chicken, mushroom, and zucchini skillet

Chicken second courses

1 lb. chicken breasts (cut in half) or tenderloins 2 squares Italian Herb Sauté Express® Sauté Starter 2 teaspoons olive oil ½ yellow onion, diced 3 cloves garlic, minced 12 ounces mushrooms, sliced 2 zucchini, cut in bite-size chunks ⅔ cup sundried tomatoes 2 15-ounce cans fire roasted diced tomatoes 1 teaspoon Italian seasoning Salt and pepper, to taste 1 teaspoon balsamic vinegar (optional)