Chicken In A Pot

• 3/4 cup canned low-salt chicken broth
• 1 1/2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 1 large garlic clove, crushed
• 4 (4-ounce) skinned, boned chicken breast halves
• 2 tablespoons Italian-seasoned breadcrumbs
• 2 teaspoons vegetable oil
• 2 cups sliced fresh mushrooms
• Chopped fresh parsley (optional)

1. Combine the first 6 ingredients; stir well, and set aside.
2. Dredge the chicken in breadcrumbs. Heat oil in a large skillet over medium-high heat until hot. Add the chicken, and cook for 2 minutes on each side or until browned.
3. Add the broth mixture and mushroom slices to the skillet, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the chicken is done. Remove chicken from the skillet with a slotted spoon; set aside, and keep warm.
4. Bring broth mixture to a boil. Cook for 4 minutes or until reduced to 1 cup. Spoon the sauce over chicken. Garnish with fresh parsley, if desired.

chicken broth, tomato paste, oregano, ground pepper, salt, garlic, italianseasoned breadcrumbs, vegetable oil, mushrooms, fresh parsley

Taken from www.myrecipes.com/recipe/chicken-a-pot-0 (may not work)