Chicken in a Pot
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Description
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.
Ingredients
- ¾ cup chicken broth
- 1 ½ tablespoons tomato paste
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon salt
- 1 clove garlic, minced
- 4 boneless, skinless chicken breast halves
- 3 tablespoons dry bread crumbs
- 2 teaspoons olive oil
- 2 cups fresh sliced mushrooms
Directions
- 1. In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
- 2. 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.
- 3. 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.
- 4. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
Nutrition Facts
serving: 4 servings
calories: 206 kcal
carbohydrates: 6.9 g
protein: 28.7 g
saturated fat: 1.4 g
cholesterol: 72.8 mg
sodium: 401.7 mg
fiber: 1 g
sugar: 1.8 g