Tasty Italian Chicken

By PSU Lioness on September 24, 2012

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Ingredients

    1. 1/2 cup chopped onion
    2. 1 1/8 teaspoons paprika, divided
    3. 3 teaspoons olive oil, divided
    4. 1 1/4 cups water
    5. 1/4 cup tomato paste
    6. 1 bay leaf
    7. 1/2 teaspoon reduced-sodium chicken bouillon granule
    8. 1/2 teaspoon italian seasoning
    9. 1/4 cup all-purpose flour
    10. 1 1/2 teaspoons grated parmesan cheese
    11. 1/2 teaspoon salt
    12. 1/4 teaspoon garlic powder
    13. 1/4 teaspoon dried oregano
    14. 1 1/2 lbs chicken tenderloins

Directions

  1. In a small saucepan, saute onion and 1/8 tsp paprika in 1 tsp oil until tender.
  2. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning; bring to a boil.
  3. Reduce heat; simmer, uncovered, for 10 minutes.
  4. Meanwhile, in a large resealable plastic bag, combine flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika.
  5. Add chicken; seal bag and shake to coat.
  6. In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 tsp oil for 2-3 minutes on each side or until no longer pink.
  7. Remove and keep warm; repeat with remaining chicken and oil.
  8. Remove bay leaf from sauce and serve with chicken.
 
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