Source: dLife

Chicken and mushrooms cooked in a flavorful tomato sauce.

Servings

0.75 cup low sodium chicken broth
1.5 tbsp tomato paste
0.25 tsp black pepper
2 tbsp fresh oregano , chopped (or 1/2 tsp dried)
0.12 tsp salt
1 medium garlic cloves , minced
4 boneless skinless chicken breasts
3 tbsp bread crumbs (whole grain, if available)
2 tsp olive oil
2 cup fresh mushroom slices

1 In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
2 Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat.
3 Sauté the chicken in the oil for 2 minutes per side, or until lightly browned.
4 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.
5 Remove chicken and set aside, covering to keep it warm.
6 Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness.
7 Spoon sauce over the chicken and serve.