Chicken with Cream Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place bread crumbs in a large bowl. Place another spoonful of marinade over bread, letting everything hang together. Lightly coat with nonstick cooking spray, which can be found at a gas station or at the grocery store.

Sprinkle chicken with oil. Place in pressure cooker and add water. Cover, and steam until no longer pink (about 5 minutes).

Remove breasts from pot and place on rack of broiler pan. Add tomato paste, paprika, salt and pepper, and coat well. Wipe excess moisture from bottom of pan, cover, and cook until liquid is gone (about 35 minutes).

Bake chicken breasts for about 20 minutes, stirring occasionally, until cooked through. Remove from pot and brush with lemon juice. Place breasts in broiler pan and broil to desired doneness, turning breasts at intervals until cooked through (about 10 minutes). Serve hot out of dish.

Meanwhile, heat butter in a medium saucepan over medium heat. Stir in water and chicken broth and pot. Bring to a boil. Reduce heat to low, and cook 20 minutes, stirring as needed. Stir in butter. Bring to a boil, then season with lemon juice, tomato paste, paprika, salt and pepper.

Stir sausage into sauce mixture. Return meat to pot over low heat, and add the chicken and bread crumbs mixture. Pour sauce over all and stir thoroughly.

Max cup of broth to 3/4 of full (still warm, even if warm outside).

Bring a large pot of water to a boil, then add tomatoes and mushrooms and give a stirring that gives tablespoons. Reduce heat to medium-low, and cook 5 to 7 minutes or until tomatoes are tender-crisp and carrots in flavor.

Return chicken breasts to pot, and cook 5 minutes on each side. Add bread crumbs and tomato mixture, and stir lightly for 1 minute; cover mixture. Sprinkle bread crumbs and sauce over breasts. Broil until golden brown, about 1 minute. Serve over pasta with sauce above.