Italian Style Chicken
Ingredients
? 1/4 cup flour
? 1-1/2 to 2 lb. (6 to
boneless, skinless chicken breast halves
? 3 Tbsp. olive or vegetable oil, divided
? 2 cups sliced onions
? 1 can (14 oz.) chicken broth
? 1-1/2 cups sliced carrots
? 1 can (6 oz.) Italian Paste with Roasted Garlic
? 1 tsp. salt
? 1 tsp. Italian herb seasoning
? 1/8 tsp. crushed red pepper (optional)
? 1-1/2 cups sliced zucchini
Directions
1. PLACE flour in pie plate; roll chicken in flour to coat. Heat 2 tablespoons oil in large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until golden brown. Remove chicken.
2. HEAT remaining oil in skillet. Add onions; cook, stirring occasionally, 3 to 4
minutes or until tender. Stir in broth, carrots, tomato paste, salt, Italian herb seasoning and crushed red pepper.
3. RETURN chicken to skillet; spoon sauce over chicken. Bring to a boil. Reduce heat
and simmer, covered, 25 to 30 minutes or until chicken is no longer pink in center.
Add zucchini; cook for 5 minutes.