Red Eye Chicken is a combination of spicy
pan fried chicken and a spicy hot gravy that is great over mashed
potatoes.
Ingredients:
2 Boneless Chicken Breasts
2 Tbls Vegetable oil, divided
½ tsp White pepper, divided
½ tsp Black pepper, divided
½ tsp Paprika, divided
Salt to taste
¼ tsp Cayenne (ground -red) pepper, divided
1 can (13 3/4 ounces) reduced-sodium chicken broth
3 Tbls Unsalted tomato sauce
2 Tbls Unbleached 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
1/4 teaspoon white pepper, 1/4 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
(Recipe
from a Purdue Fit & Easy Chicken recipe card)
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