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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My friend made this meal for my husband and I after our first child was born. I trimmed it down, and now it's low in fat and carbohydrates. When shopping for chicken tenderloins, remember that some companies label the product chicken tenders. -Beth Ann Stein of Richmond, Indiana Ingredients:
1/2 cup chopped onion |
1-1/8 teaspoons paprika, divided |
3 teaspoons olive oil, divided |
1-1/4 cups water |
1/4 cup tomato paste |
1 bay leaf |
1/2 teaspoon reduced-sodium chicken bouillon granules |
1/2 teaspoon italian seasoning |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1-1/2 pounds chicken tenderloins |
Directions:
1. In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; seal bag and shake to coat.
3. In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with remaining chicken and oil. Discard bay leaf. Serve sauce with chicken. Yield: 6 servings.
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