1 cup olive oil
1 teaspoon kosher salt
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 onion, finely chopped
6 (2 ounce) boneless, skinless chicken breast halves
1/4 cup white wine
1 tablespoon all-purpose flour
1 teaspoon paprika
4 tablespoons honey
1 teaspoon Italian seasoning
2 cubes chicken bouillon
1 teaspoon ground black pepper
3 tomatoes, thinly sliced
1/4 cup chopped green onions
1 teaspoon paprika
In a medium bowl, heat olive oil and salt to just boil, and remove from heat. Brown chicken pieces on all sides, then pour over chicken.
In a medium bowl, combine garlic, oregano, onion, flour, paprika, chicken, wine, flour, paprika and chicken bouillon cubes; mix together. Add chicken and pizza sauce.
Heat oil and wine in a medium bowl in a large skillet over medium-high heat. Add chicken and cook until well coated. Remove from heat; season with Italian seasoning and pepper. Add tomato slices, green onions and paprika. Reduce heat to medium-low and stir fry for 3 minutes.
This is fantastic! It's rich and smooth and just delicious. I Butterflied my chicken, added garlic and onion powder, and used Terry's BBQ sauce. Simmered in the sauce for a couple of minutes and pecked on the gumbo as I entered. Simply amazing!
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