Qty | unit | Ingredient |
3 1/2 | pounds | |
3/4 | cup |
French Salad Dressing
divided
|
16 | ounces |
Stewed Tomatoes
canned, chopped
|
1/2 | medium |
Onion
sliced
|
2 | stalks |
Celery
chopped
|
1 | teaspoon | |
1 | teaspoon |
Paprika
sweet
|
1/2 | teaspoon | |
1/4 | cup | |
2 | tablespoons |
Directions:
Cut your chicken into serving size pieces.
In a large skillet over low heat, saute the chicken pieces in 1/2 cup of French dressing until lightly browned. Remove the chicken from the skillet. Set aside.
In the same pan; add the tomatoes, onion, celery, salt, sweet paprika, pepper and the remaining French dressing. Stir until well blended.
Return the chicken pieces to the skillet; cover, and simmer 45 minutes, or until the chicken reaches an internal temperature of 165°F. Remove to a serving platter.
In a small bowl, gradually add the water to the flour to make a 'slurry'. Stir until well blended and smooth.
Pour the flour mixture into the pan juices. Turn the heat to high, and bring the sauce to a boil. Lower the heat and cook, stirring constantly, until the sauce thickens.
Pour the sauce over the chicken.
Maria G. | January 14th, 2022