Red Eye Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chicken breasts
|
*
|
| 2 | tablespoons |
vegetable oil
divided |
|
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
paprika
divided |
|
| 3 | tablespoons |
tomato sauce
unsalted |
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chicken breasts
|
*
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
paprika
divided |
|
| 45 | ml |
tomato sauce
unsalted |
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
Directions
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 ¼ teaspoon white pepper, ¼ teaspoon black pepper, ¼ teaspoon paprika and ⅛ 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.
