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
