Wednesday, August 12, 2015

Spanish Chicken Skillet

Ingredients for 6 servings

¼ cup flour
¼ teaspoon black pepper, coarse ground
½ cup chicken broth
½ teaspoon red pepper, crushed, optional
1 can (14 ½ ounces) diced tomatoes, undrained
1 large green bell pepper, cut into thin strips
1 large onion, cut into ½-inch thick wedges
1 teaspoon garlic, minced
1 teaspoon salt
1 teaspoon thyme leaves
1 ½ pounds boneless skinless chicken breasts, cut into 6 serving-size pieces
2 tablespoons olive oil
2 teaspoons paprika


Mix flour, paprika, minced garlic, salt, thyme and black pepper in small bowl. Coat chicken with 2 tablespoons of the seasoned flour.

Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned.

Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.

Stir in tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.

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