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1/4 c. flour 2 tsp. paprika 1/2 tsp. garlic powder 1 tsp. coarse salt 1 tsp. thyme 1/4 tsp. pepper 6 (5 to 6 oz.) boneless, skinless chicken breasts 2 Tbsp. olive oil 1 large green bell pepper, cut into thin strips 1 large onion, cut into 1/2-inch wedges 1 (14.5 oz.) can no salt added diced tomatoes (undrained) 1/2 c. no salt added chicken broth 1/2 tsp. crushed red pepper In a pie plate, mix together flour, paprika, garlic powder, salt, thyme and pepper. Coat chicken with 2 tablespoons of mixture, reserving the rest. Heat oil in a nonstick skillet on medium-high. Add chicken; cook 3 minutes per side, or until browned. Remove from skillet; cover to keep warm. Add bell pepper and onion; cook and stir 8 minutes, or until softened. Stir in tomatoes, broth and remaining flour mixture. Bring to boil, stirring frequently. Add red pepper. Return chicken and accumulated liquid to skillet. Reduce heat to low. Cover and simmer 10 minutes, or until chicken is cooked through. Serves 6. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |