Spicy Basque Chicken

Description
Spicy Basque Chicken from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: About 40 minutes
 * Serves: 4

Ingredients

 * 3 tablespoons all-purpose flour
 * 4 skinless and boneless chicken breast halves
 * Low fat cooking spray
 * 2 bell peppers (any color), cut into bite-sized pieces
 * 1 onion, thinly sliced
 * 3 cloves garlic, minced
 * 1 teaspoon paprika
 * 1/8 teaspoon cayenne pepper
 * 1 x 14½ ounce can diced tomatoes, undrained
 * ¼ cup low-sodium chicken broth
 * ¼ cup olives, pitted and sliced
 * 1 tablespoon fresh oregano

Directions

 * 1) Place flour in a shallow dish then add chicken, one piece at a time, and coat both sides then set aside.
 * 2) Spray a medium skillet with lowfat cooking spray then raise heat to medium-high. Add chicken and cook until browned on each side (about 4–5 minutes.) Remove chicken from skillet and set aside.
 * 3) To the same skillet, add the bell pepper, onion, and garlic and stirfry for 3–4 minutes until vegetables are crisp-tender. Stir in the paprika and cayenne and continue to cook for about 1 minute.
 * 4) Add the tomatoes, broth and olives then raise heat to bring to boiling. Add chicken and spoon the sauce over the pieces. Lower heat to medium-low, cover and simmer for about 10–15 minutes or until chicken is cooked through and no longer pink in the center of the thickest part of the meat.
 * 5) Serve chicken on a platter with the tomato sauce spooned over and garnished with fresh oregano.