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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It was originally submitted by Beth Ann Stein of Richmond, IN. Ingredients:
1/2 cup chopped onion |
1 1/8 teaspoons paprika, divided |
3 teaspoons olive oil, divided |
1 1/4 cups water |
1/4 cup tomato paste |
1 bay leaf |
1/2 teaspoon reduced-sodium chicken bouillon granule |
1/2 teaspoon italian seasoning |
1/4 cup all-purpose flour |
1 1/2 teaspoons grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1 1/2 lbs chicken tenderloins |
Directions:
1. In a small saucepan, saute onion and 1/8 tsp paprika in 1 tsp oil until tender.
2. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning; bring to a boil.
3. Reduce heat; simmer, uncovered, for 10 minutes.
4. Meanwhile, in a large resealable plastic bag, combine flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika.
5. Add chicken; seal bag and shake to coat.
6. In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 tsp oil for 2-3 minutes on each side or until no longer pink.
7. Remove and keep warm; repeat with remaining chicken and oil.
8. Remove bay leaf from sauce and serve with chicken.
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