1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts
1 (4 ounce) can sliced mushrooms
1 onion, sliced into 1/4 inch rounds
1 (5 ounce) can tomato paste
1 (14 ounce) can chicken broth
1/4 cup honey
1 teaspoon salt
1 1/2 tablespoons dried parsley
1 teaspoon dried thyme
3 cloves garlic, minced
4 sprigs fresh parsley
Saute the oil in a large skillet until heated through. Stir in the mushrooms, onion and tomato paste. Simmer 15 minutes, stirring often.
Add chicken broth, honey, salt, parsley and thyme to skillet. Reduce heat and simmer 30 minutes.
Add chicken to sauce mixture and mix until well coated.
Return skillet to heat. Simmer another 15 minutes, stirring frequently. Add chicken breasts, mushrooms, onion and tomato paste mixture. Continue to simmer 20 minutes, stirring occasionally.
Add chicken and stir until tender.