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
- 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.
- 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.
- 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.