Ingredients
¾cupchicken broth
1½tbsptomato paste
¼tspground black pepper
½tspdried oregano
⅛tspsalt
1clovegarlic,minced
4chicken breast,boneless skinless, halves
3tbspdry bread crumbs
2tspolive oil
2cupsmushrooms,fresh sliced
Preparation
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.
