Tasty Italian Chicken

I found this one in the new "Taste of Home" cookbook. It was originally submitted by Beth Ann Stein of Richmond, IN.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup  chopped onion
• 1 1⁄8 teaspoons paprika, divided
• 3  teaspoons olive oil, divided
• 1 1⁄4 cups water
• 1⁄4 cup tomato paste
• 1  bay leaf
• 1⁄2 teaspoon  reduced-sodium chicken bouillon granule
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 cup all-purpose flour
• 1 1⁄2 teaspoons  grated parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dried oregano
• 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.