Chicken with Mushrooms and Green Onions

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.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup mushroom sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 4.9g
  • Saturated fat: 1g
  • Protein: 44.1g
  • Carbohydrate: 9.2g
  • Cholesterol: 99mg
  • Iron: 2.6mg
  • Sodium: 610mg
  • Calories from fat: 17%
  • Fiber: 2.2g
  • Calcium: 52mg


  • 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


  1. Combine first 5 ingredients in a medium bowl, and stir with a whisk. Set aside.
  2. . 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.
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