Red eye chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Purdue Fit & Easy Boneless Chicken Breasts |
| 2 | tablespoons | Vegetable oil, divided |
| ½ | teaspoon | White pepper, divided |
| ½ | teaspoon | Black pepper, divided |
| ½ | teaspoon | Paprika, divided |
| Salt to taste | ||
| ⅛ | teaspoon | To 1/4 ts Cayenne (ground red) pepper, divided |
| 1 | can | (13 3/4 ounces) reduced-sodium chicken broth |
| 3 | tablespoons | Unsalted tomato sauce |
| 2 | tablespoons | Unbleached flour |
Directions
Trim off and discard visible fat from chicken. In a large non-stick skillet, over medium-high heat, heat 1 tablespoon oil. Add chicken.
Sprinkle with ¼ teaspoon white pepper, ¼ teaspoon black pepper, ¼ teaspoon paprika and ⅛ teaspoon Cayenne. Season with salt to taste. brown for 2 to 3 minutes. Turn chicken and sprinkle with remaining seasonings.
Continue pan frying until chicken is cooked through. Remove from skillet and keep warm.
To skillet, add remaining oil and flour. Continue to cook and stir for 3 to 4 minutes, until flour is well combined and brown. Gradually add broth and tomato sauce, continuing to cook and stir until sauce is smooth and thickened. Season with salt and Cayenne to taste. Spoon sauce over chicken and serve.
Preparation time: 10 minutes Serves: 4 (As taken from a Purdue Fit & Easy Chicken recipe card) * The Polka Dot Palace BBS 1-201-822-3627 Posted by NEIL Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@...> on Aug 1, 9