| 1 | Trim excess skin from the breasts. |
| 2 | Sprinkle breasts with salt and pepper and set aside. |
| 3 | Quarter larger mushrooms, halve smaller ones and set aside. |
| 4 | Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side. |
| 5 | Transfer the chicken to a plate and pour off fat. |
| 6 | Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it. |
| 7 | Replace chicken in skillet, skin side up. |
| 8 | Cover and cook 3 minutes. |
| 9 | Uncover; cook until chicken is done, 6 minutes. |
| 10 | While the chicken is cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes. |
| 11 | Arrange chicken and mushrooms on platter. |
| 12 | Whisk in the rest of the olive oil; mix in parsley. |
| 13 | Pour juices that have collected on the platter into sauce. |
| 14 | Pour sauce over chicken and mushrooms; serve immediately |
