"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spanish Chicken Skillet Recipe

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This recipe for Spanish Chicken Skillet is from Liz & Chris' Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 tsp paprika
1 tsp minced garlic
1 tsp thyme leaves
1/4 tsp coarse ground black pepper
1/2 tsp crushed red pepper (Optional)
1/4 cup flour
1 tsp Salt
1 1/2 lbs boneless skinless chicken breasts, cut into 6 serving size pieces
2 tbsp olive oil
1 large green or red pepper, cut into thin strips
1 large onion, cut into 1/2 inch thick wedges
1 can diced tomatoes undrained
1/2 cup chicken broth or dry sherry

1) Mix flour, salt and all of the spices except red pepper in a small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour.

2) Cook chicken in hot oil in large skillet on medium-high heat 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.

3) Stir in tomatoes, broth and remaining seasoned flour. Bring to a boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.




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