Spanish Chicken Skillet

I am a sucker for gizmos, gadgets and cutesy packaging. So when I saw that there was something new (Oh McCormicks I love you ) on the shelves that not only included a recipe but also all the little individual spices that went with it so you didn't have to buy a whole bottle , I went to my buy it now happy place. And surprisingly, I actually made it too.

Granted, you do have to have the other ingredients on hand, but this does simplify matters with measuring out all the individual spices.And it's another step out of my culinary rut by including red peppers.

Gotta admit, it wasn't as bad as I had been expecting it to be with the red peppers in it. And not nearly as spicy as I had thought it would be either. Maybe my taste buds are starting to grow up. 

SPANISH CHICKEN SKILLET
2 tsp paprika
1 tsp minced garlic
1 tsp thyme leaves
1/4 tsp coarse ground black pepper
1/2 tsp crushed red pepper

1/4 cup flour
1 tsp salt
1 1/2 lbs boneless skinless chicken breats
2 tsp olive oil
1 large red or green pepper, cut into thin strips
1 large onion cut into 1/2 inch thick wedges
1 can (14 oz) diced tomatoes, undrained
1/2 cup chicken broth or sherry

1. Mix flour, salt and all spices (except red pepper) in small bowl. Season chicken with 2 tbsp of the seasoned flour. 
2. Cook chicken in hot oil in large skillet on medium high heat 3 minutes per side or until browned. Remove 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 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.