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Chicken in a Pot

Yield 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)

Ingredients

  • 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)

Nutrition Information

  • calories 181
  • caloriesfromfat 21 %
  • fat 4.3 g
  • satfat 0.9 g
  • monofat 1.1 g
  • polyfat 1.6 g
  • protein 28.2 g
  • carbohydrate 6.4 g
  • fiber 0.8 g
  • cholesterol 66 mg
  • iron 1.9 mg
  • sodium 264 mg
  • calcium 26 mg

How to Make It

  1. Combine the first 6 ingredients; stir well, and set aside.

  2. 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.

  3. 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.

  4. 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.