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1/2 C chopped onion

1 1/8 t paprika divided

3 t Olive oil divided

1 1/4 C Water

1/4 C tomato paste

1 bay leaf

1/2 t lower sodium chicken bouillon granules

1/2 t italian seasoning

14 C all purpose flour

1 1/2 t grated parmesean cheese

1/2 t salt

1/4 t garlic powder

1/4 t dried oregano

1 1/2 lbs of chicken tenderloins

Tasty Italian chicken


  1. In a small saucepan, sauté onion and 1/8 t paprika in 1 tsp oil until tender. Stir in the water, tomato paste, bay leaf, bouillon, and Italian seasoning. Bring to a boil. Reduce heat; simmer uncovered, for 10 minutes.
  2. Meanwhile, in a large re-sealable plastic bag, combine flour, parmesan cheese, salt, garlic powder, and remaining paprika. Add the chicken; seal the bag and shake to coat.
  3. In a large non-stick skillet coated with cooking spray, cook half of the chicken in 1 tsp oil for2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with the remaining chicken and oil. Discard the bay leaf. Serve the sauce over the chicken tenderloins.
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