Mix the salt, pepper and paprika together in a small bowl. Season each chicken cutlet with the seasoning mix and then dredge in the flour.
Heat a skillet over medium-high heat add 1 TBSP oil and saute one chicken cutlet for 2 minutes per side and until fully cooked. Place in a pie plate and set in the oven to stay warm and repeat with the remaining 3 cutlets, adding more oil as needed.
For the sauce: Saute the onions and peppers in the same pan over medium-high heat for 2 minutes, add the garlic and saute for 2 more minutes.
Add the paprikas and cook, stirring constantly for 2 minutes. Turn down heat if needed.
Add the tomato paste and cook, stirring constantly for 2 minutes.
Add the flour and cook, stirring constantly for 2 minutes.
Add the chicken broth and stir together. Simmer for about 20 minutes. Taste and season if needed.
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