Devilish Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.