Ingredients

The following ingredients have 6 Servings
  • 2 1/2 – 3 pounds boneless chicken breasts
  • salt and pepper to taste
  • 1 cup Italian bread crumbs
  • 1 1/2 cups chicken broth
  • 1/3 cups tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 – 1 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup fresh chopped Italian parsley
  • *optional splash of heavy cream (2 tablespoons)

Instruction

  • Season both sides of the chicken breasts with salt and pepper. Place the bread crumbs on a plate or in a shallow dish. Coat each chicken breast in breadcrumbs and set aside.
  • In a medium bowl, whisk together the chicken broth, tomato paste, oregano, thyme, red pepper, and garlic. Set aside.
  • Heat the oil in a large (10- inch) skillet over medium-high heat. Working in batches, brown the chicken on each side, 2-3 minutes. Return all the chicken back to the skillet, lower the temperature to medium-low. Add the mushrooms and the chicken broth mixture. Cover the pot and cook for 20 minutes. Remove the lid and cook for an additional 5-10 minutes to reduce and thicken the sauce.
  • Add splash of heavy cream if desired, and stir to combine. Garnish with parsley.
  • Serve over rice, pasta, or mashed potatoes.