Shelly's Recipe

BAYOU CHICKEN

Category: Chicken

2 lbs boneless, skinless chicken breasts, thinly sliced
1/4 cup flour
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
Salt ( to taste)
2 tbsp butter, divided use
1 cup chopped onions
1 cup chopped green bell pepper
18 shrimp, medium, peeled and deveined
2 1/2 cups chopped tomatoes
1 cup chicken broth
Hot cooked rice (for serving)

On a shallow plate combine flour, paprika, Cayenne, black pepper, and salt. Dredge chicken in mixture, reserving remaining flour mixture.

In a large skillet over medium high heat, melt 1 tbsp butter. Add chicken to skillet and saute for 1 1/2 to 2 1/2 minutes per side until cooked through. Remove from skillet and reserve.

To skillet, add remaining 1 tbsp butter, onions, green pepper and reserved flour mixture. Saute until onions are translucent and flour is golden-brown, about 5 minutes. Add shrimp, tomatoes, and broth to skillet. Cook for 3 minutes or until shrimp is cooked through. Return chicken to pan. Toss to coat with sauce. Serve over rice. Serves 6