Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Boneless chicken breasts
- split
Salt and pepper; as desired
1/2 lb Mushrooms
6 tb Olive oil
2/3 c Sherry vinegar
2 tb Tomato paste
2 tb Chopped parsley

TRIM EXCESS SKIN from the breasts. Sprinkle breasts with salt and
pepper and set aside. Quarter larger mushrooms, halve smaller ones
and set aside. Heat 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 3 minutes. Uncover; cook until
chicken is done, 6 minutes. While the chicken is cooking, heat 1
teaspoon oil in another frying pan and cook the mushrooms about
3-to-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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