Red Eye Chicken

Title:
Red Eye Chicken

Yield:
4 Servings

Categories:
Neil,
Chicken,
Spicy,
Yummy




Ingredients:





     1 pk Purdue Fit & Easy


          -Boneless Chicken Breasts


     2 tb Vegetable oil, divided


   1/2 ts White pepper, divided


   1/2 ts Black pepper, divided


   1/2 ts Paprika, divided


          Salt to taste


   1/8 ts To 1/4 ts Cayenne (ground


          -red) pepper, divided


     1 cn (13 3/4 ounces)


          -reduced-sodium


          -chicken broth


     3 tb Unsalted tomato sauce


     2 tb Unbleached flour






 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 1/4 teaspoon white pepper, 1/4 teaspoon black pepper, 1/4


 teaspoon paprika and 1/8 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 
on Aug 1,


 9