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Chicken in a Pot

Chicken in a Pot

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Jo Ann

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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. Saute the chicken in the oil for 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 it warm.
  4. Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
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Reviews

Elizabeth
87

Elizabeth

8/18/2008

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, and Baby Carrots), it was a complete meal. I DEFINATELY agree with the other reviewers in that there is not enough sauce. I would use more like the following: 5 cups chicken broth 6oz. can tomato paste 1 2/3 teaspoon ground black pepper 3 1/3 teaspoon dried oregano 1 teaspoon salt 6-7 cloves garlic, minced 4-6 boneless, skinless chicken breast halves 3/4 cup dry bread crumbs 2-4 teaspoons olive oil 16oz. fresh mushrooms (sliced)

KZOO_KATHY
76

KZOO_KATHY

5/28/2003

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 breasts thin to ensure even cooking, and I used Italian herb-flavored chicken broth as well as Italian seasoned bread crumbs. The sauce was just enough for two breasts, so I agree with the other reviewers that you would need to increase all of the sauce ingredients if you were serving this for more than two. With all of that nitpickiness out of the way, I must say that this recipe is very good. The breasts were moist, the flavor was satisfying. It is going into my regular repertoire.

RIVINGSTON
60

RIVINGSTON

3/2/2003

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 if you are going to add rice...this way there is extra sauce for the rice.

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