Prep time 15 min.

Cook time 30 min.


4 boneless, skinless chicken breast halves ( 5 to 6 oz. each)

Salt and black pepper, to taste

1/4 cup all-purpose flour

3 Tbsp. olive oil, divided

1 lb. mushrooms, quartered

1 large onion, thinly sliced (about 2 cups)

3 cloves garlic, minced

1 1/2 tsp. dried thyme

1 tsp. paprika

1 cup College Inn® Fat Free & Lower Sodium Chicken Broth

1 can (28 oz.) Contadina® Whole Tomatoes or 2 cans (14.5 oz. each) Contadina® Diced Tomatoes, drained

Cooked wide egg noodles


  1. Season chicken with salt and pepper. Place flour in a bowl; add chicken and coat, reserving 2 Tbsp. excess flour.

  2. Heat 2 Tbsp. oil in a deep wide skillet over medium-high heat. Brown chicken 3 to 5 minutes on each side. Remove from pan and set aside.

  3. Add remaining 1 Tbsp. oil to pan. Add mushrooms, onion, garlic, thyme and paprika. Cook, 10 to 15 minutes, stirring occasionally, or until onions are soft and mushrooms have released their liquid. Stir in reserved flour.

  4. Stir in broth and tomatoes, breaking up whole tomatoes with a spoon. Bring to a boil; reduce heat and simmer 3 minutes until slightly thickened.

  5. Return chicken to pan and simmer 10 to 12 minutes until chicken is no longer pink inside (165°F internal temperature). To serve, spoon mushroom sauce over chicken and noodles.

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