Ben Evert.com

2 tbsps. all-purpose flour
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tsp. paprika
1/2 tsp. freshly ground pepper
1/2 tsp. salt
4 skinless chicken breast halves
2 tsps. olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
1 cup dry white wine
1 bay leaf
1 tbsp. chopped roasted red bell pepper or chopped, drained pimiento
2 tbsps. chopped fresh parsley

Combine flour, thyme, paprika, pepper and salt in a large bowl or plastic bag. Dredge chicken in mixture. Heat oil in large nonstick skillet. Brown chicken over medium heat, about 4 minutes per side. Remove and reserve. Sauté onion and garlic in the same skillet until tender, about 5 minutes. Add wine and bay leaf; bring to a boil, stirring constantly. Return chicken to skillet; add roasted pepper. Cover and simmer over low heat until chicken is cooked through, about 20 minutes. Discard bay leaf. Serve chicken in the sauce; sprinkle with parsley.
Makes 4 servings.
Calories 210, Fat 5 g, Carbs 9 g, Sodium 363 mg, Fiber 1 g.
Points 4,

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