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My review
Chicken in a Pot
Jo Ann
"This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley."
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Ingredients
40 m servings 206 calsOriginal recipe yields 4 servings
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Directions
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Prep
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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.
- Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
- 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 it warm.
- Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
Nutrition Facts
Per Serving: 206 calories; 6.6 g fat; 6.9 g carbohydrates; 28.7 g protein; 73 mg cholesterol; 402 mg sodium. Full nutrition
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Reviews
Read all reviews 390541 Ratings
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Most helpful positive review
11/24/2007
This is a fantastic dish! My husband ate his over rice and I had mine over whole grain pasta. Served with a green bean and carrot mixture (French blend of Haricot Vert Green Beans, Wax Beans, ...
Most helpful critical review
5/31/2005
Pretty good, I'll make again, but I suggest increasing the portion in the sauce, there was barely enough once I was done.
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11/24/2007
This is a fantastic dish! My husband ate his over rice and I had mine over whole grain pasta. Served with a green bean and carrot mixture (French blend of Haricot Vert Green Beans, Wax Beans, ...
4/30/2003
I was confused by whether the ingredient is tomato paste or tomato sauce - if you read closely, you'll see both are mentioned. I decided to use paste, and it seemed to work. I pounded the breast...
9/24/2002
This was VERY tasty. My husband LOVED it as well. I do agree with the other reviewer that it was not enough, and also put this on top of rice. I would also recommend doubling the sauce recipe...
1/30/2006
At home alone one night and did not want to make a big fuss over dinner. This was great. It was super quick! Next time I will omit the bread crumbs due to they really did nothing for the dish...
3/2/2006
While I was making this, all of a sudden, I had a memory of my mother making this same dish when I was little. So this gets 5 stars for not only tasting great, but bringing back memories! I us...
9/3/2001
Yummmm-Yummmm. Only critique I have of this dish is that it may not be enough-I have tried it on both beds of pasta (angel hair) and rice with great success. The sause rocks.
4/20/2005
I enjoyed this recipe very much. i added a 1/4 cup of red wine and used cornstarch at the end to thicken the sauce. served with rice... a keeper!
1/25/2005
Well, the next day I had half a can of tomato paste left, so I made this again, with some variation. I just used water instead of the chicken broth (the broth made it too salty), I added onion ...