Look What I Found!

Spanish Chicken Skillet

2tsp. Papricka
minced garlic
thyme leaves
coarse ground black pepper
crushed red pepper
1/4 cup flour
1 tsp salt
1 1/2 lbs. boneless skinless chicken breasts,
cut into 6 serving pieces
2 tbsp. olive oil
1 large green or red bell pepper, cut into thin strips
1 large onion, cut into 1/2 inch thick wedges
1 can (14 1/2 oz.)diced tomatoes, undrained
1/2 cup chicken broth or dry sherry

Mix flour, salt, and all of the spices, except the red pepperin a small bowl.Sprinkle chicaken with 2 tablespoons of the seasoned flour. 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 until tender. Stir in the tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to a low; cover and simmer 10 minutes or until chicken is cooked through.

This recipe was fantastic! I definitely plan on making it again. I was highly skeptical about this being successful in the beginning. I had every doubt in the world that I would not have enough seasoning. I had extra spice on hand just in case it; turns out that I didn't need it. Yep, to say this was a success is an understatement.