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Categories:
chicken broth tomato paste oregano ground pepper salt garlic Italian-seasoned breadcrumbs vegetable oil mushrooms fresh parsley
Viewed: 30 - Published at: 4 years agoIngredients
- 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)
Method
- Combine the first 6 ingredients; stir well, and set aside.
- 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.
- 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.
- 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.
