This recipe came from one of the McCormick pre-measured spice packs. It was good!
Spanish Chicken Skillet
Source: McCormick (6 servings)
2 teaspoons paprika
1 teaspoon dried minced garlic
1 teaspoon dried thyme leaves
¼ teaspoon coarse ground black pepper
½ teaspoon crushed red pepper flakes (optional)
¼ cup flour
1 teaspoon salt
1.5 lbs. boneless skinless chicken breasts, cut into 6 serving-size pieces
2 tablespoons olive oil
1 large green or red bell pepper, cut into thin strips
1 large onion, cut into 1/2-inch thick wedges
14.5 ounces diced tomatoes, canned, undrained
½ cup chicken broth or dry sherry
1. Mix flour, salt and all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tablespoons of the 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 and onion; cook and 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 and simmer 10 minutes or until chicken is cooked through.