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.
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
1 (8-ounce) package pre-sliced mushrooms
4 green onions, thinly sliced
How to Make It
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.