2 tsp. paprika
1 tsp. minced garlic
1 tsp. thyme leaves
1/4 tsp. coarse ground black pepper
1/2 tsp. crushed red pepper (optional)
1/2 cup flour
1 tsp. salt
1 1/2 lbs. boneless skinless chicken breats, cut into 2 serving size pieces
2 tbsp. olive oil
1 large green pepper or red bell pepper, cut into thin strips
1 large onion, cut into 1/2- inch think wedges
1 can (14.5 oz) dices tomatoes, undrained
1/2 cup chicken broth
1. MIX: flour, salt and all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour.
2. COOK: chicken in hot oil in large skillet on medium high heat 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion, cook and stir 5 minutes or until tender.
3.STIR: in tomatoes, broth, and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.
makes 6 servings. Enjoy!