BASQUE CHICKEN

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Basque Chicken image

Another recipe I found in Better Homes & Gardens Cook Healthy Today. I am posting as written but I have add some white wine (which makes it a little more unhealthy but the flavor). Also I have used chicken thighs and canned tomatoes with the italian seasonings. Serve along with potatoes or rice.

Provided by mama smurf

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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.
  • Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.

Nutrition Facts : Calories 243.5, Fat 11.9, SaturatedFat 2.7, Cholesterol 46.4, Sodium 142.2, Carbohydrate 17.3, Fiber 3.8, Sugar 5.4, Protein 18.3

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