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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Red as in watering from the cayenne pepper! Quick, lo-cal, and spicy hot! Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons vegetable oil |
1/2 teaspoon white pepper (optional) |
1/2 teaspoon black pepper |
1/2 teaspoon paprika |
1/8-1/4 teaspoon cayenne |
1 teaspoon salt |
1 (13 3/4 ounce) can chicken broth |
3 tablespoons tomato sauce |
2 tablespoons flour |
Directions:
1. Heat 1 T. oil in skillet over medium high heat. Add chicken to pan and sprinkle with half the seasonings (to be honest, I don't even measure them, I just sprinkle them on until the chicken has a nice dusting).
2. Brown for 2-3 minutes. Turn chicken and sprinkle with remaining seasonings. Continue frying until chicken is cooked through, turning if necessary to cook evenly. Remove chicken to serving platter.
3. To skillet, add remaining 1 T. oil and flour. Cook and stir for 3-4 minutes, until flour is well combined and brown.
4. Gradually add broth and tomato sauce to flour mixture, stirring until sauce is smooth and thickened. Season with salt and cayenne to taste.
5. Spoon sauce over chicken and serve.
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