Prep time 15 minutes

Cook time 30 minutes


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

Salt and freshly ground 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® 40% Less Sodium Chicken Broth

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

Hot cooked wide egg noodles


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

  2. Heat 2 Tbsp. oil in a large, deep 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.

Try These Other Delicious Recipes

View All Recipes

Eggplant Parmesan

Cook Time: 1 hour, 15 minutes

View Recipe

Italian Braised Chicken

Cook Time: 45 minutes

View Recipe

Mushroom-Rosemary Ragu

Cook Time: 40 minutes

View Recipe

Skillet Ravioli Veggie Lasagna

Cook Time: 25 minutes

View Recipe

Slow Cooker White Beans with Sausage & Kale

Cook Time: 6 hours on HIGH

View Recipe

Spanish Rice Recipe with Tomato Paste

Cook Time: 20 minutes

View Recipe

Rustic Beef Ragu

Cook Time: 2 hours and 30 mins

View Recipe

Italian-Style Beef Stew

Cook Time: 45 minutes

View Recipe