Chicken in a Pot
You can whip up this dish using just a single skillet. It's a fast, uncomplicated, and delightful meal. A flavorful sauce is crafted by blending tomato paste with chicken broth. Top it off with fresh parsley for an appealing garnish.
Ingredients
- ¾ cup chicken broth
- 1 ½ tablespoons tomato paste
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon salt
- 1 clove garlic, minced
- 4 boneless, skinless chicken breast halves
- 3 tablespoons dry bread crumbs
- 2 teaspoons olive oil
- 2 cups fresh sliced mushrooms
Instructions
- In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
- Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
- Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
- Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
Nutrition
Calories: 206kcalCarbohydrates: 7gProtein: 29gFat: 7gSaturated Fat: 1gCholesterol: 73mgSodium: 402mgFiber: 1gSugar: 2gVitamin C: 2mgCalcium: 30mgIron: 2mg
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