Chicken with Mushrooms and Green Onions

Oxmoor House
Tomato paste and sage contribute to the rich flavor of the mushroom sauce that cooks along with the chicken. For tips on tomato paste, see the information at right.
4 servings (serving size: 1 chicken breast half and about 1/3 cup mushroom sauce)


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2 cups fat-free, less-sodium chicken broth
1/4 cup no-salt-added tomato paste
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons Italian-seasoned breadcrumbs
2 teaspoons olive oil
Cooking spray
1 (8-ounce) package pre-sliced mushrooms
4 green onions, thinly sliced


Prep: 4 Minutes
Cook: 12 Minutes

Combine first 5 ingredients in a medium bowl, and stir with a whisk. Set aside.

. Sprinkle chicken evenly with breadcrumbs. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Add mushrooms and reserved broth mixture; cover, reduce heat, and simmer 7 to 8 minutes or until chicken is done. Sprinkle with green onions.

Created date

March 2010

Nutritional Information

Calories 260
Fat 4.9 g
Satfat 1 g
Protein 44.1 g
Carbohydrate 9.2 g
Cholesterol 99 mg
Iron 2.6 mg
Sodium 610 mg
Caloriesfromfat 17 %
Fiber 2.2 g
Calcium 52 mg