Spanish Chicken Skillet

2 tsp. paprika

1 tsp. minced garlic

1 tsp thyme leaves

¼ tsp. coarse ground black pepper

½ tsp crushed red pepper (optional)

¼ cup flour

1 tsp. salt

1 ½ lbs boneless skinless chicken breasts, cut into 6 serving-size pieces

2 tbsp. olive oil

1 large green or red bell pepper, cut into thin strips

1 large onion, cut into ½ inch thick wedges

1 can (14 1/2oz.) diced tomatoes, undrained

½ cup chicken broth

 

Mix flour, salt and all of the spices except red pepper in small bowl.  Sprinkle chicken with 2 Tbsp. 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 or until tender.

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 and simmer 10 minutes or until chicken is cooked through.