• Cooking Time:
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  • 3/4 cup chicken broth
  • 1 1/2 tablespoons tomato paste
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/8 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


  • 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

Categories: Lunch  Main Dish  Poultry  Stove 
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