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Ingredients
| chicken broth: 3/4 cup |
| canned tomato paste: 1 1/2 Tbl |
| black pepper: 1/4 tsp |
| dried oregano (ground): 1/2 tsp |
| salt: 1/8 tsp |
| garlic: 1 clove (minced) |
| chicken breasts: 4 breasts (halved) |
| bread crumbs: 3 Tbl |
| olive oil: 2 tsp |
| white mushrooms: 2 cups (fresh sliced) |
Chicken in a Pot
Credit: AllRecipes
User rating:
"This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley."
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Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
Directions
- In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
- Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
- Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
- Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.