Basque Chicken
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- 2tablespoons all-purpose flour
- 4skinless boneless, chicken breast halves
- 1tablespoon olive oil
- 1
- 1large yellow pepper, cut into thin bite-sized strips
- 3
- 1
- 1teaspoon paprika
- 1⁄8teaspoon cayenne pepper
- 14 1⁄2
- 1⁄4
- 1⁄3cup sliced pitted ripe olives
- 1tablespoon snipped fresh oregano
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DIRECTIONS
- 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.
- 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.
- 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.
- Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.
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