Recipe of the Week 2-14-10

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Chicken with Bell Peppers and Paprika

Yield: Makes 4 servings

1 tablespoon olive oil
3 to 3 1/2 lbs. chicken breasts
2 large red bell peppers, cut into strips
2 medium onions, halved, cut lengthwise into strips
1 teaspoon smoked paprika, divided
1 1/2 cups low-salt chicken broth
1/4 cup chopped fresh Italian parsley

Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 2 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.