Devilish Chicken

This is GOOD STUFF. Another from Rachael's 30 Minute Get Real Meals.

INGREDIENTS:

-2 tbsp EVOO

-2 tsp paprika

-1 tsp dry mustard or 1 tbsp spicy mustard

-Salt and pepper

-4 boneless, skinless chicken breasts

-1 medium onion, thinly sliced

-4 garlic cloves, chopped

-1 red bell pepper, cored, seeded, quartered lengthwise and cut into strips

-1 tbsp tomato paste

-1 tsp crushed hot red pepper flakes

-1 1/2 cups chicken stock or broth

-a handful of fresh flat leaf parsley, chopped

DIRECTIONS:
-In a large skillet, heat the EVOO (twice around the pan) over medium-high heat. Mix the paprika and mustard with some salt and pepper and season chicken breasts on both sides. Add the seasoned chicken to the skillet and brown on the first side for 3 minutes, flip, and then sear on the second side, 2 minutes.

-Remove the chicken and reserve on a plate under a foil tent. To the pan, add the onion, garlic, bell pepper, tomato paste, and red pepper flakes. Cook the veggies for 5 minutes, stirring frequently. Add the chicken stock to the veggies and bring it to a simmer. Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.

-Remove the chicken from heat, serve with the veggies, and sprinkle with the parsley.

COMMENTS:
-Tasty! There was just enough spice in this one without it being too much. And it was very good with the peppers. (We left out onions, as always.)

-Rachael suggests serving with green beans, but we went with regular ol' salad instead.

-Rather than the whole cook 3 minutes, sear 2 minutes, then cook 10 minutes again later, here's a simpler formula for the chicken: cook it halfway through. Set it aside. Cook the veggies for the proper amount of time. Then cook the chicken the rest of the way through in the pan with the veggies. Much easier than Rachael's complicated math! :)