Oh--- that chicken dinner was sooooo good. Now, you'll have to like onion and bell pepper for this to succeed for you.
My son is taking home the leftovers. He purposefully just had one serving as did I- so there is plenty left for him to take home this morning. I put his in a plastic storage container box and I saved one portion for my supper tonight. Um um GOOD!
2 teaspoons paprika
1 teaspoon minced garlic..I used dried.
1 teaspoon thyme leaves
1/4 teaspoon coarse ground black pepper
1/2 (or to taste) teaspoon crushed red pepper
1/4 cup flour
1 teaspoon salt
1 1/2 pounds boneless skinless chicken breasts cut into 6 serving size pieces.
2 Tablespoons olive oil.
1 large green or red bell pepper cut into strips.
1 large onion, cut into 1/2" thick wedges.
1 14 1/2 oz. can diced tomatoes, undrained.
1/2 cup chicken broth.
Mix flour, salt and all of the spices except the red pepper flakes in a small bowl. Sprinkle chicken with 2 tablespoons of this flour/spice mixture.
Cook chicken in hot oil in a large skillet high heat, 3 min. per side and remove chicken from skillet.
Add bell pepper and onion to skillet and cook 5 or so minutes till tender.
Then stir in tomatoes, broth and remaining seasoned flour and bring to a boil. Stir in red crushed hot pepper flakes now. Adjust to taste or you may just leave it out altogether.
Return chicken to the skillet, reduce heat to low and simmer till chicken is cooked through. I check mine with a meat thermometer.
It is not near the work it looks like here. Try it.