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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I made this a few days ago and it was really good. Served it with sides of whipped carrots with cranberries - a recipe I have already shared with ya’ll - and rice. Made a nice Mandarin orange Poke Cake (so quick and SO good) for dessert. Ingredients:
tomato chicken stew |
4 boneless, skinless whole chicken breasts |
1/2-cup all purpose flour |
1/4-tspn salt |
1/4-tspn freshly ground black pepper |
1/4-tspn onion powder |
184-tspn paprika |
1-tbspn canola oil |
1 vidalia onion, chopped |
1 green bell pepper, julienned |
2 (8-oz) cans tomato sauce |
1-cup chicken broth |
1-tbspn sugar |
Directions:
1. Pound out the chicken breasts to get them thinner and then cut them into cubes.
2. Place the flour on a large rimmed baking sheet and mix in the salt, pepper, onion powder an paprika.
3. Dredge the chicken pieces in the seasoned flour.
4. Heat the oil in a skillet and brown down the onions and peppers. When limp, remove the vegies with a slotted spoon and allow to drain on a paper towel.
5. Add the chicken to the oil and lightly brown on both sides.
6. Return the vegies to the skillet and pour the tomato sauce over.
7. Add the broth, cover, and simmer until the chicken is tender, about 15-20 minutes.
8. Serve over rice.
9. -Susana
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