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.
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
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In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
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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.
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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.
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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.