Bkwitch's Chicken Durango-tango

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 small onion (chopped)
• 1 small red bell pepper (chopped)
• 1 small green bell pepper (chopped)
• 2 cups sliced mushrooms
• 3 tablespoons all-purpose flour
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 3 tablespoons tomato paste
• 1 (14 1/2 ounce) can chicken broth
• 1/3 cup green olives (sliced)
• 1 teaspoon grated orange zest

Recipe

• 1 season chicken breasts with salt, pepper, and onion and garlic powders.
• 2 place 1/4 cup all-purpose flour into a shallow dish.
• 3 heat 2 tbs olive oil in a large skillet.
• 4 dredge the seasoned chicken breasts in flour.
• 5 add chicken to skillet, cook about 8 minutes per side, until juices run clear when pierced with a fork.
• 6 remove chicken, wrap in foil and keep warm.
• 7 heat oil from sauce ingredients list in same skillet.
• 8 add bell peppers, onions, and mushrooms; sauté until tender,about5-6 minutes.
• 9 stir in flour and spices listed in sauce ingredients.
• 10 cook, stirring, about 1 minute. add tomato paste and stir to "brown" tomato sauce about 2-3 minutes.
• 11 add broth and orange zest to skillet.
• 12 simmer until sauce is slightly thickened, about 5 minutes.