Chicken With Mushrooms And Capers

• 4 boneless and skinless chicken breasts cut into 1" strips
• 2 tablespoons tomato paste
• 2 tablespoons redwine vinegar
• 2/3 cup chicken broth
• 1 15 oz can diced tomatoes with juice
• 1/2 teaspoon minced garlic
• 2 teaspoons dried rosemary
• 1 package fresh white mushrooms quartered- 12 oz.
• 2 tablespoons capers, drained
• Salt and Pepper
• Olive Oil
• Pasta - linguine or favorite pasta

1. Salt and pepper the chicken strips. Pour one-tablespoon olive oil into 12 inch saute pan. Heat oil over medium-high heat, add chicken strips and brown each side for 3 to 4 minutes.Remove chicken to plate, keep warm by wrapping aluminum over top of plate. Saute mushrooms,garlic and rosemary with some additional olice oil about 1/2 tablespoon for about 5 minutes or until mushrooms are browned. Stir in tomato paste and vinegar until tomato paste has dissolved and then gradually add in chicken broth. Then add in the canned tomatoes. Lower heat to medium-low until sauce becomes thickened about 5 to 8 minutes.Add the chicken strips back into the sauce for about 8-10 minutes or until chicken is heated through. Stir in the capers and season with additional salt and pepper to taste if needed. Serve over hot linguine or favorite pasta.

chicken breasts, tomato paste, redwine vinegar, chicken broth, tomatoes, garlic, rosemary, fresh white mushrooms, capers, salt, olive oil, pasta linguine

Taken from www.epicurious.com/recipes/member/views/chicken-with-mushrooms-and-capers-1200059 (may not work)