Spanish Chicken Skillet

Spanish Chicken Skillet
by McCormick Recipe Inspirations

2 teaspoons paprika
1 teaspoon dried minced garlic
1 teaspoon thyme leaves
1/4 teaspoon coarse ground black pepper
1/2 teaspoon crushed black pepper-I used 1/4 teaspoon-Philip does not like his food too hot!
1/4 cup all-purpose flour
1 teaspoon salt
1 1/2 pounds boneless and skinless chicken breasts, cut into 6 serving size pieces
2 tablespoons olive oil
1 large green or red bell pepper, seeded and cut into thin strips
1 large onion, cut into 1/2-inch wedges
1 (14.5 ounce) can petite diced tomatoes-Do Not Drain
1/2 cup chicken broth or dry sherry (I used chicken broth-I was out of sherry)

Mix flour, salt and all of the spices except crushed red pepper flakes in a small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour. Cook chicken in hot oil in a large skillet on medium-high heat for 3 minutes on each side or until golden brown. Remove chicken from skillet and add bell pepper and onion. Cook for 5 minutes or until tender. Stir in tomatoes, broth and remaining flour mixture. Bring to a boil, stirring frequently. Stir in crushed red pepper flakes to taste. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.

Makes 6 servings.

Serve with Mexican or Spanish rice and pinto or black beans and a crisp Spanish white wine-YUM!