McCormick Spanish Chicken Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 tsp Paprika1 tsp Minced Garlic1 tsp Thyme1/4 tsp Black pepper1/2 tsp crushed red pepper1/4 cup flour (whole wheat)1 tsp salt1 1/2 lbs boneless, skinless chicken breast2 tbsp olive oil1 large green or red bell pepper cut into strips1 large onion cut into 1/2 inch wedges1 can (14.5 oz) diced tomatoes, undrained1/2 cup chicken broth (or dry sherry)
1. Mix flour, salt & all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tbsp of 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 & onion; cook & stir 5 minutes or until tender.
3. Stir in 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 low; cover & simmer 10 minutes or until chicken is cooked through.
Serving Size: 6 servings of 4 oz chicken and 1/6 broth
Number of Servings: 1
Recipe submitted by SparkPeople user IMISSCINCI.
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 & onion; cook & stir 5 minutes or until tender.
3. Stir in 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 low; cover & simmer 10 minutes or until chicken is cooked through.
Serving Size: 6 servings of 4 oz chicken and 1/6 broth
Number of Servings: 1
Recipe submitted by SparkPeople user IMISSCINCI.
Nutritional Info Amount Per Serving
- Calories: 1,320.5
- Total Fat: 47.6 g
- Cholesterol: 423.9 mg
- Sodium: 3,424.5 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 12.2 g
- Protein: 164.4 g
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