Chicken Breasts Xeres

Yields:	4 servings
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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.

Great taste and easy. The kids loved them. I didn't have any cream of tartar but they were still great.

Reviewed by deliacase