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 medium bowl, combine 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 large skillet over medium high heat.
3 Sauté chicken in oil for 2 minutes per side, or until lightly browned.
4 Add reserved broth mixture and mushrooms to skillet and bring to boil. Cover, reduce heat to low and simmer for 20 minutes.
5 Transfer chicken to serving platter.
6 Spoon sauce over chicken and serve.