Recipe - Red Eye Chicken

1 pack Purdue Fit & Easy
Boneless Chicken Breasts
2 tablespoon Vegetable oil, divided
One half teaspoon White pepper, divided
One half teaspoon Black pepper, divided
One half teaspoon Paprika, divided
Salt to taste
1/8 teaspoon To One fourth teaspoon Cayenne (ground
red) pepper, divided
1 cn (13 Three fourths ounces)
reducedsodium
chicken broth
3 tablespoon Unsalted tomato sauce
2 tablespoon Unbleached flour

Trim off and discard visible fat from chicken. In a large nonstick
skillet, over mediumhigh heat, heat 1 tablespoon oil. Add chicken.
Sprinkle with One fourth teaspoon white pepper, One fourth 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

(As taken from a Purdue Fit & Easy Chicken recipe card)

* The Polka Dot Palace BBS 12018223627 Posted by NEIL

Posted to MCRecipe Digest V1 #702 by Lisa Clarke lisa@gaf.com on Aug 1,
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