Ingredients Jump to Instructions ↓

  1. 2 lg Boneless chicken breasts

  2. - split Salt and pepper; as desired 1/2 lb Mushrooms

  3. 6 tb Olive oil

  4. 2/3 c Sherry vinegar

  5. 2 tb Tomato paste

  6. 2 tb Chopped parsley

  7. 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side. Transfer the chicken to a plate and pour off fat. Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it. Replace chicken in skillet, skin side up. Cover and cook

  8. 3 minutes. Uncover; cook until chicken is done,

  9. 6 minutes. While the chicken is cooking, heat

  10. 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-

  11. 4 minutes. Arrange chicken and mushrooms on platter. Whisk in the rest of the olive oil; mix in parsley. Pour juices that have collected on the platter into sauce. Pour sauce over chicken and mushrooms; serve immediately.


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