Friday, July 1, 2011

Devilish Chicken

It makes me feel so incredibly smart when I know the answer (technically, question) to Final Jeopardy and all the other contestants get it wrong. :) Mini-win, yeah! 
(yes, I may have been watching Jeopardy while typing this)

When I first saw this recipe, I thought maybe it was called "Devilish" chicken was because of the red ingredients... red bell pepper, paprika, etc. But as I cooked, the mustard and paprika mixed together, making my whole kitchen smell so much like Deviled Eggs! Once again, Rachel Ray is quite the clever one!! D and I loved this dish!

Devilish Chicken

You will need:

-little bit of olive oil
-2 tsp paprika
-1 tsp dry mustard or 1 Tbsp spicy mustard
(I used 1 Tbsp Gulden's Spicy Mustard (it ROCKS!)
-salt and pepper
-4 boneless, skinless chicken breasts
-1 medium onion, thinly sliced
-4 garlic cloves, minced
-1 red bell pepper - cored, seeded, quartered lengthwise, and sliced into thin strips
-1 Tbsp tomato paste
-1 tsp crushed red pepper flakes
-1 cup chicken broth (I use 99% fat-free; low-sodium)

In a large skillet, heat some olive oil over medium-high heat. Mix the paprika, mustard, and some salt and pepper together (If you use the spicy mustard, it becomes like a paste... this is what makes it smell like deviled eggs) and season both sides of the chicken breasts. 

Brown the chicken in the skillet on one side for a few minutes, then flip it and sear the other side. 

For now, remove the chicken and put a foil tent over it so it stays warm. To the same pan where you removed the chicken, add the onion, garlic, bell pepper, tomato paste, and red pepper flakes. Cook the vegetables, stirring them frequently, for about 5 minutes. 

Add the chicken stock and bring it to a simmer. 

Add the chicken back into the pan and cook another 10-14 minutes (depending), flipping the chicken occasionally. Remove the chicken from the skillet to a platter.

You can finish the sauce by turning the heat off and adding a little bit of butter, stirring to melt it in. you can also add parsley if you want, but I didn't have any. Pour sauce over chicken and serve immediately.

**I completely cheated on my "fresh and natural ingredients" and served this with a can of french-style green beans. Eek, right? Whatever, when I was in college, my bestie and I would eat them by the  can with just a little salt and pepper. Yum. :)



Frankly, if a recipe is more than four sentences long I lose interest. I like the ones that read open and eat.


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That looks so good! I can smell it from here. m.

Nancy StylenDecorDeals

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Happy 4th of July Weekend!

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