Name: Basque Chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons all-purpose flour; 4 skinless boneless, chicken breast halves; 1 tablespoon olive oil; 1 large green pepper, cut into thin bite-sized strips; 1 large yellow pepper, cut into thin bite-sized strips; 3 garlic cloves, minced; 1 large onion, halved and thinly sliced; 1 teaspoon paprika; 1/8 teaspoon cayenne pepper; 14 1/2 ounces diced tomatoes, undrained; 1/4 cup reduced-sodium chicken broth; 1/3 cup sliced pitted ripe olives; 1 tablespoon snipped fresh oregano

1

Recipe by mama smurf

1

Person talking

Join In Now Join the conversation!

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.

Ready In:: 35mins
Serves:
Units:

Nutrition Information

1

Person talking

Join In Now Join the conversation!

ingredients

2 tablespoons all-purpose flour
4 skinless boneless, chicken breast halves
1 tablespoon olive oil
1 large green pepper, cut into thin bite-sized strips
1 large yellow pepper, cut into thin bite-sized strips
3 garlic cloves, minced
1 large onion, halved and thinly sliced
1 teaspoon paprika
¹⁄₈ teaspoon cayenne pepper
14 ¹⁄₂ ounces diced tomatoes, undrained
¹⁄₄ cup reduced-sodium chicken broth
¹⁄₃ cup sliced pitted ripe olives
1 tablespoon snipped fresh oregano

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@mama smurf

Contributor

@mama smurf

Contributor

"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."

Join The Conversation

all

reviews

tweaks

q&a

sort by:

photo by NorthwestGal

3/7/2011
review by NorthwestGal

3/4/2011

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.
creation by mama smurf

6/9/2010

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.