4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (4 ounce) can sliced mushrooms, with liquid
1 (4 ounce) can tomato paste
1 cup cooked dry chicken meat
Heat oil in large skillet over medium heat. Add chicken and stir fry for several minutes, or until golden brown. Drain chicken and set aside.
In large skillet, heat vegetable oil in medium size skillet. Add mushrooms and tomato paste and saute for 2 minutes. Stir in chicken, then stir fry for 2 minutes. Return chicken to pan. Heat oil to high heat. Stir fry mushrooms over medium heat until cooked through.
Stir in cooked dry chicken meat and tomato puree. Pour sauce over skillet.
I followed this recipe exactly making no changes and it was delicious. I followed the recipe exactly putting the quinoa seed in the mixture and also adding a dill pick if I had it. Came out pretty good.
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