Chicken in a Pot

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I stole this recipe for Chicken in a Pot from allrecipes.com. Fresh mushrooms are cooked in a pot then topped with sautéed chicken. A chicken broth, tomato paste and seasoning mixture is poured over the chicken. Everything cooks together in the pot. Chicken is served with mushrooms and some sauce on top. This chicken in a pot dish is a great opportunity to eat well.

“We all eat, and it would be a sad waste of opportunity to eat badly.” – Anna Thomas, film screenwriter, film producer and writer (see more quotes in the Quotes tab)

In a medium bowl, combine ¾ cup chicken broth, 1 ½ tbsp tomato paste, ¼ tsp ground black pepper, ½ tsp dried oregano, ⅛ tsp salt and 1 clove minced garlic. Mix well and set aside.

Dredge 4 boneless, skinless chicken breasts in 3 tbsp dry bread crumbs, coating well. Heat 2 tsp olive oil in a large skillet over medium-high heat.

Sauté the chicken in the oil 2 minutes per side, or until lightly browned and set aside.

Add 2 cups fresh sliced mushrooms to the pot.

Cook the mushrooms until they soften.

Place the chicken back in the pot, on top of the mushrooms.

Pour the reserved broth mixture over the chicken.

Bring sauce to a boil. Then cover, reduce heat to low and simmer for 20 minutes.

Remove chicken from pot, spoon sauce over the chicken and serve.

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Chicken in a Pot

Fresh mushrooms are cooked in a pot then topped with sautéed chicken. A chicken broth, tomato paste and seasoning mixture is poured over the chicken. Everything cooks together in the pot. Chicken is served with mushrooms and some sauce on top. This chicken dish is a great recipe to add to your repertoire.

Course Chicken, Entree
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Recipe Thief

Ingredients

  • ¾ cup chicken broth
  • 1 ½ tbsp tomato paste
  • ¼ tsp ground black pepper
  • ½ tsp dried oregano
  • ⅛ tsp salt
  • 1 clove garlic minced
  • 4 chicken breast halves, boneless, skinless
  • 3 tbsp dry bread crumbs
  • 2 tsp olive oil
  • 2 cups fresh sliced mushrooms

Instructions

  1. In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
  2. Dredge chicken in bread crumbs, coating well. Heat oil in a large skillet over medium-high heat. Sauté the chicken in the oil 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 warm.
  4. Bring broth mixture to a boil and cook 4 minutes or until reduced to desired thickness. Spoon sauce over the chicken and serve.

Recipe Notes

I doubled the sauce mixture. When I double it, I use ½ tsp dried oregano and ½ tsp Italian seasoning, everything else I double normally. Cook the chicken, browning on each side, and then remove the partially cooked chicken to a plate. Then cook the mushrooms in the pan for a few minutes, enough time to release moisture from the mushrooms. I place the chicken on top of the mushrooms, and then pour the sauce on top, cover the simmer for 20 minutes. The mushrooms on the bottom of the pan keep the chicken from burning while cooking.