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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.8 Kcal (1532 kJ) | ||
| Calories from fat | 107.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 18% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 888.21mg | 37% | |
| Potassium | 1184.75mg | 25% | |
| Total Carbs | 17.57g | 6% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 50.42g | 101% | |
| Vitamin C | 136.2mg | 227% | |
| Iron | 0.8mg | 5% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 73.03 Kcal (306 kJ) | ||
| Calories from fat | 21.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 18% | |
|---|---|---|---|
| Cholesterol | 27.8mg | 46% | |
| Sodium | 177.33mg | 37% | |
| Potassium | 236.53mg | 25% | |
| Total Carbs | 3.51g | 6% | |
| Sugars | 1.1g | 22% | |
| Dietary Fiber | 0.82g | 16% | |
| Protein | 10.07g | 101% | |
| Vitamin C | 27.2mg | 227% | |
| Iron | 0.2mg | 5% | |
| Calcium | 13.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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