Total Time
35mins
Prep 5 mins
Cook 30 mins

Another recipe I found in Better Homes & Gardens Cook Healthy Today. I am posting as written but I have add some white wine (which makes it a little more unhealthy but the flavor). Also I have used chicken thighs and canned tomatoes with the italian seasonings. Serve along with potatoes or rice.

Ingredients Nutrition

Directions

  1. Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
  2. Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
  3. Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
  4. Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.
Most Helpful

We have a winner here! This was super dooper delicious. We really enjoyed the spice combination, especially the cayenne which added not just a great flavor boost, but it provided just the right amount of "kick" to complement the rest of the ingredients. I used an orange bell pepper instead of yellow, but otherwise stuck to the recipe as written. This goes right into my "keeper" folder. Thanks so much for sharing your recipe, mama smurf.

NorthwestGal March 04, 2011