 | | Directions | 1. Mix flour and Seasoning in shallow dish. Reserve 2 tablespoons of the flour mixture. Coat chicken evenly with remaining flour mixture.
2. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion and bell pepper to skillet; cook and stir 5 minutes or until tender-crisp.
3. Stir in tomatoes, broth and reserved flour mixture. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. |
|
|
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 1/4 cup flour |
| - | | 2 tablespoons McCormick® Perfect Pinch® Mediterranean Herb Seasoning |
| - | | 1 1/2 pounds boneless skinless chicken breasts, cut into 6 serving-size pieces |
| - | | 2 tablespoons olive oil |
| - | | 1 large onion, cut into 1/2-inch thick wedges |
| - | | 1 large green or red bell pepper, cut into thin strips |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1/2 cup chicken broth or water |
| |
| | Nutrition (per serving) | Calories: 236 Calories
Fat: 8 Grams
Protein: 29 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 12 Grams
Sodium: 510 Milligrams
Fiber: 3 Grams
|
| |
