In a medium bowl, combine the chicken broth, tomato paste, orégano, salt, and cayenne red pepper. Mix well and set aside.

Coat the chicken by first dipping each piece into the milk, and then dredging them through the dry bread crumbs.

Heat the olive oil in a large skillet over medium heat.

Once the oil is hot, saute the chicken for 2 minutes per side, or until the chicken pieces are browned.

Add the broth/paste mixture and mushrooms to the skillet. Bring to a boil, then cover and reduce heat to low.

Simmer for 20 minutes.

Remove the chicken; set aside and keep warm.

Bring the sauce up to a boil. Boil it for 4 minutes or until desired thickness. Alternatively, add corn starch or flour to thicken.

Spoon sauce over chicken or add chicken back to skillet.

Serve with rice or pasta.