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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Very spicy and delicious! From Rachel Ray - 30 Minute Get Real Meals; can use spicy mustard instead of dry; serve with pasta and broc or some other bland vegetable. Ingredients:
2 tablespoons extra virgin olive oil |
2 teaspoons paprika |
1 teaspoon dry mustard |
salt |
ground pepper |
4 chicken breasts, boneless, skinless, cut up into 1-2 inch pieces |
1 medium onion, thinly sliced |
4 garlic cloves, chopped |
1 red bell pepper, cored, seeded, and sliced into thin strips |
1 tablespoon tomato paste |
1 teaspoon crushed hot red pepper flakes |
1 cup reduced-sodium chicken broth |
parsley, flat leaf |
2 tablespoons butter, cold |
Directions:
1. In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
2. Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
3. Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
4. Remove the chicken and reserve on a plate under a foil tent.
5. To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
6. Add chicken broth to the vegetables and bring to a simmer.
7. Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
8. Remove the chicken from teh skillet to the platter.
9. To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
10. If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
11. Pour sauce over chicken and serve.
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