Total Time
Prep 15 mins
Cook 25 mins

This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley

Ingredients Nutrition


  1. In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
  2. 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.
  3. 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.
  4. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.


Most Helpful

This got mixed reviews at our house. I followed the recipe as written other then I didn't use the breadcrumbs and olive oil. I just cooked the chicken in a non-stick pan. I didn't add the mushrooms to the sauce either as I didn't have any. I also doubled the recipe for my family. It was a quick, easy dinner.

bmcnichol January 11, 2009

Good recipe, and easy to make. The flavor's kind of familiar and kind of different at the same time, if that makes any sense... I should also note that I left out the mushrooms (we aren't fans). Some people in my house liked this; some didn't. Personally, I thought it was good!

coconutcream May 08, 2006

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