Recipe by 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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1 1/2 tablespoons
ground black pepper
boneless, skinless chicken breast halves
dry bread crumbs
fresh sliced mushrooms
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)
Pretty good, I'll make again, but I suggest increasing the portion in the sauce, there was barely enough once I was done.
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.
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.
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. When you simmer with sauce and cover they get soggy. The chicken however was excellent, very tender. The sauce was one of the best I have had with chicken. Served with white rice and steamed summer squash. Leftovers were even better! Thanx again!
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 used bone in chicken breasts, and used zucchini instead of mushrooms for my husbands tastes. I also didn't remove the chicken to let the sauce thicken, I just let it all cook together for about 40 minutes covered on medium low, and served the sauce over the chicken and rice. A delicious and easy meal! Thanks!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in a Pot
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 60
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