Basque Chicken

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons all-purpose flour
• 4 skinless boneless, chicken breast halves
• 1 tablespoon olive oil
• 1 large green pepper, cut into thin bite-sized strips
• 1 large yellow pepper, cut into thin bite-sized strips
• 3 garlic cloves, minced
• 1 large onion, halved and thinly sliced
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 14 1/2 ounces diced tomatoes, undrained
• 1/4 cup reduced-sodium chicken broth
• 1/3 cup sliced pitted ripe olives
• 1 tablespoon snipped fresh oregano

Recipe

• 1 place flour in a shallow dish. dip chicken into flour to coat. in a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. remove chicken.
• 2 add sweet peppers, onion and garlic to skillet. cook and stir for 3-4 minutes or until vegetables are nearly tender. add paprika and cayenne pepper. cook and stir for 1 minute more.
• 3 stir in undrained tomatoes, broth and olives (this is where i add about 1/8 cup wine). bring to boiling. return chicken to skillet, spooning tomato mixture over chicken. reduce heat. simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
• 4 transfer chicken to a serving platter. stir snipped oregano into tomato mixture. spoon tomato mixture over chicken. if desired, garnish with some oregano leaves.