Basque Chicken

4 servings

2 T. all-purpose flour
4 skinless, boneless chicken breast halves
1 T. olive oil
2 large green or yellow sweet bell peppers, cut into strips
1 large onion, halved length-wise and thinly sliced
3 cloves garlic, minced
1 tsp. paprika
1/8 tsp. ground red pepper
1 (14.5 ounce) can diced tomatoes, undrained
1/4 c. chicken broth
1/4 c. sliced, pitted ripe olives
1 T. fresh oregano or 1 tsp. dried

Place flour in shallow dish. Dip chicken in flour to coat. In a large skillet heat oil over medium-high heat. Add chicken and cook until brown, turning once. Remove chicken.

Add peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes until veggies are nearly tender. Add paprika and ground red pepper. Cook and stir for 1 minute more.

Stir in tomatoes, broth and olives. Bring to a boil. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.

Transfer chicken to a serving platter. Stir oregano into tomato mixture and spoon over chicken. Serve with brown rice or whole wheat pasta.