Ingredients:
4 large boneless chicken breast halves
salt and pepper
all-purpose flour
3 tablespoons olive oil
2 bell peppers, cut into strips
1 onions, medium sliced
4 large garlic cloves, chopped
5 teaspoons sweet Hungarian paprika
1/4 teaspoon hot Hungarian paprika
1 1/4 cups canned chicken broth
4 large canned Italian plum tomatoes, chopped, drained
1 tablespoon tomato paste
Directions:
Season chicken with salt and pepper.
Coat with flour, shaking off excess.
Heat oil in heavy large skillet over high heat.
Add chicken to skillet and saute until brown and crisp, about 4 minutes per side.
Transfer chicken to plate.
Add bell peppers, onion and garlic to skillet and saute for 5 minutes.
Reduce heat to low.
Add both paprikas and stir 2 minutes.
Mix in broth, tomatoes and tomato paste.
Return chicken to skillet.
Bring liquids to simmer.
Cover skillet and simmer gently until chicken is just cooked through, about 8 minutes.
Transfer chicken to platter; keep warm.
Increase heat to high and boil until sauce coats spoon thickly, about 8 minutes.
Season with salt and pepper.
Spoon Sauce over chicken.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.