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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup canned low-salt chicken broth |
1 1/2 tablespoons tomato paste |
1/2 teaspoon dried oregano |
1/4 teaspoon coarsely ground pepper |
1/8 teaspoon salt |
1 large garlic clove, crushed |
4 (4-ounce) skinned, boned chicken breast halves |
2 tablespoons italian-seasoned breadcrumbs |
2 teaspoons vegetable oil |
2 cups sliced fresh mushrooms |
chopped fresh parsley (optional) |
Directions:
1. Combine the first 6 ingredients; stir well, and set aside.
2. Dredge the chicken in breadcrumbs. Heat oil in a large skillet over medium-high heat until hot. Add the chicken, and cook for 2 minutes on each side or until browned.
3. Add the broth mixture and mushroom slices to the skillet, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the chicken is done. Remove chicken from the skillet with a slotted spoon; set aside, and keep warm.
4. Bring broth mixture to a boil. Cook for 4 minutes or until reduced to 1 cup. Spoon the sauce over chicken. Garnish with fresh parsley, if desired.
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