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August 8, 2011
Chicken Durango
Chicken On The Stove Top
Prep time:
5 minutesCooking time:
30 minutes“Instead of buying a whole can of tomato paste, look for the paste in handy tubes in either the gourmet or canned goods section of the supermarket. Then you can just squeeze out the exact amount needed.”
Ingredients
Serves 4
- 4 skinless, boneless chicken breasts (4 ounces each)
- 1/4 cup all-purpose flour, divided
- 3 tablespoons olive oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons chili powder
- 2 cups sliced mushrooms
- 1 (14.5-ounce) can chicken broth
- 2 tablespoons tomato paste
- 1/3 cup sliced green olives
- 1 teaspoon grated orange peel
- 8 ounces hot cooked egg noodles
Directions
1
Coat chicken with 3 tablespoons flour on waxed paper. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2
Add chicken to skillet. Cook, turning once, until juices run clear when meat is pierced with a knife, about 15 minutes. Remove chicken from skillet; wrap in foil.
3
Heat remaining oil in skillet; add bell peppers. Sauté until tender, about 5 minutes. Stir in remaining flour and chili powder. Cook for about 1 minute.
4
Add mushrooms, broth, tomato paste, olives and orange peel to skillet. Simmer until sauce is slightly thickened, about 5 minutes. Arrange hot noodles on a platter. Top with chicken and sauce.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Tongs are the best utensil to use when coating chicken breasts with flour. You can apply a more even coating and keep your hands clean!
Great Pairings
Skillet Corn Bread
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