Devilish Chicken

Name: Devilish Chicken
Ingredients: 2 tablespoons extra virgin olive oil; 2 teaspoons paprika; 1 teaspoon dry mustard; salt; ground pepper; 4 chicken breasts, boneless, skinless, cut up into 1-2 inch pieces; 1 medium onion, thinly sliced; 4 garlic cloves, chopped; 1 red bell pepper, cored, seeded, and sliced into thin strips; 1 tablespoon tomato paste; 1 teaspoon crushed hot red pepper flakes; 1 cup reduced-sodium chicken broth; parsley, flat leaf; 2 tablespoons butter, cold

14 ingredients

11 steps

Ingredients

2 tablespoons extra virgin olive oil
2 teaspoons paprika
1 teaspoon dry mustard
salt
ground pepper
4 chicken breasts, boneless, skinless, cut up into 1-2 inch pieces
1 medium onion, thinly sliced
4 garlic cloves, chopped
1 red bell pepper, cored, seeded, and sliced into thin strips
1 tablespoon tomato paste
1 teaspoon crushed hot red pepper flakes
1 cup reduced-sodium chicken broth
parsley, flat leaf
2 tablespoons butter, cold

Directions

1

In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
2

Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
3

Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
4

Remove the chicken and reserve on a plate under a foil tent.
5

To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
6

Add chicken broth to the vegetables and bring to a simmer.
7

Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
8

Remove the chicken from teh skillet to the platter.
9

To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
10

If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
11

Pour sauce over chicken and serve.