Thursday, September 16, 2010

Spanish chicken skillet

SO yummy, and really quite healthy and inexpensive. We will definitely be having this again.

Spanish Chicken Skillet

2 tsp paprika
1 tsp minced garlic
1 tsp thyme
1/4 tsp black pepper
1/2 tsp crushed red pepper
1 tsp salt
1/4 cup flour
1 1/2 lbs boneless skinless chicken breasts (3 half breasts)
2 Tbsp olive oil
1 green bell pepper, cut into thin strips
1 onion, cut into wedges
1 14-oz can of diced tomatoes, UNDRAINED
1/2 cup chicken broth

- Mix flour, salt, and all the spices except the crushed red pepper on a plate or wide bowl. Cut chicken breasts in half to make 6 serving-sized pieces. Dredge chicken lightly in flour and spice mixture. Reserve remainder of flour mixture!

- Cook chicken in hot oil in a large skillet on medium about 3 minutes per side, until browned. Remove chicken from skillet, set aside. Add bell pepper and onion to pan, cook and stir for about 5 minutes, until tender.

- Stir in tomatoes, broth, and remaining flour mixture. Bring to a boil, stirring frequently. Stir in crushed red pepper to taste. Return chicken to skillet. Reduce heat to low. Cover and simmer 10 minutes or until chicken is cooked through.

- Serve chicken and sauce over brown rice. Makes 6 servings.