Bkwitch's Chicken Durango-Tango |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another one of my twisted recipes. That is to say, my twist on chicken durango. Serves up well with Spanish rice and a green salad. Ingredients:
4 boneless chicken breasts |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/4 cup all-purpose flour |
2 tablespoons olive oil |
2 tablespoons olive oil |
1 small white onion (chopped) |
1 small red bell pepper (chopped) |
1 small green bell pepper (chopped) |
2 cups sliced mushrooms |
3 tablespoons all-purpose flour |
2 teaspoons chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
3 tablespoons tomato paste |
1 (14 1/2 ounce) can chicken broth |
1/3 cup green olives (sliced) |
1 teaspoon grated orange zest |
Directions:
1. Season chicken breasts with salt, pepper, and onion and garlic powders.
2. Place 1/4 cup all-purpose flour into a shallow dish.
3. Heat 2 tbs olive oil in a large skillet.
4. Dredge the seasoned chicken breasts in flour.
5. Add chicken to skillet, cook about 8 minutes per side, until juices run clear when pierced with a fork.
6. Remove chicken, wrap in foil and keep warm.
7. Heat oil from sauce ingredients list in same skillet.
8. Add bell peppers, onions, and mushrooms; sauté until tender,about5-6 minutes.
9. Stir in flour and spices listed in Sauce ingredients.
10. Cook, stirring, about 1 minute. Add tomato paste and stir to brown tomato sauce about 2-3 minutes.
11. Add broth and orange zest to skillet.
12. Simmer until sauce is slightly thickened, about 5 minutes.
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