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Chicken breasts xeres

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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