Ingredients
4
4 servings
- •0.75 cup chicken broth
- •1.5 tablespoons tomato paste
- •0.25 teaspoon ground black pepper
- •0.5 teaspoon dried oregano
- •0.125 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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 206
- Carbohydrate: 7g
- Fat: 7g
- Fiber: 1g
- Protein: 29g
- Sugar: 2g
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