4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
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)
How to Make It
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.