½ C. chopped onion
1 ⅛ tsp. paprika, divided
3 tsp. olive oil, divided
1 ¼ C. water
½ C. tomato paste
1 bay leaf
½ tsp. chicken bouillon granules
½ tsp. Italian seasoning
½ C. flour
1 ½ tsp. grated Parmesan cheese
½ tsp. salt
¼ tsp. garlic powder
¼ dried oregano
1 ½ lbs. chicken tenders
In a small saucepan, sauté onion and ⅛ teaspoon paprika in 1 tsp. oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 min.
Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan, slat, garlic powder, oregano, and remaining paprika. Add chicken; seal bag and shake to coat. in a large nonstick skillet coated with nonstick cooking spray, cook half the chicken in 1 tsp. oil for 2-3 min on each side or until juices run clear. Remove and keep warm; repeat with remaining chicken and oil Discard bay leaf from sauce, serve over chicken.
From Taste of Home
From Taste of Home
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