1 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 large onion, quartered
1 medium red bell pepper, quartered
2 teaspoons minced fresh garlic
1 bunch fresh parsley
2 tablespoons white sugar
1 cup all-purpose flour
2 tablespoons pure white vinegar
2 teaspoons paprika
1/2 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1 (12 fluid ounce) can or bottle reduced-fat evaporated milk
4 skinless, boneless chicken breast halves
Heat olive oil in medium skillet over medium heat; saute chicken until no longer pink (about 4 minutes). Remove chicken from pan; cool slightly. Discard.
Heat olive oil in pan; add onion, red pepper and garlic; cook for 1 minute.
Whisk chickpeas with liquid from refrigerator into skillet; saute for about 1 minute. Stir in sugar, herbs and flour. Cook for 6 to 8 minutes or until blended.
Melt remaining olive oil in skillet over medium heat; add chicken and sauce mixture. Cook for about 8 minutes or until chicken is no longer pink. Serve over a bowl of rice.
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