Thursday, July 14, 2011

Spanish Chicken Skillet

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!

1 comment:

  1. Yum! this looks so good Michelle! I am totally making this!