Spanish Chicken Skillet!

    
     This recipe is from one of those McCormick Recipe Inspirations that comes with all the spices you need to make your meal.  You don't need to go out and buy the packet to make this, you can just use your own spices!  I discovered this recipe when we lived in Hawaii just after the movers took away all our our household goods  to move to South Carolina and that included all my spices and what not.  I wanted something yummy but that wasn't a frozen meal or take out.


INGREDIENTS
2 tsp paprika
1 tsp minced garlic
1 tsp thyme leaves
1/4 tsp coarse ground black pepper
1/2 tsp crushed red pepper (optional, if you don't like spicy food I would leave this out)
1 tsp salt
1/4 cup flour
1 1/2 lbs. boneless skinless chicken breasts, cut into 6 serving-size pieces
2 tbsp olive oil
1 large green or red bell pepper, cut into thin strips ( I like to add 2 peppers)
1 large onion, cut into 1/2-inch think wedges
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 cup chicken broth or dry sherry (I have not tried it using the sherry...i just always use chicken broth)


MAKE IT
1. Mix flour, salt and all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour.
2. Cook chicken in hot oil in large skillet on medium-high heat 3 minutes per side or until browned. Removed from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.
3. Stir in tomatoes, broth and remaining seasoned flour. Bring to a boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.