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!

    ReplyDelete