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The Mediterranean chicken frying pan


1/4 cup flour
1 teaspoon basil leaves
1 teaspoon garlic salt
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/4 teaspoon pepper
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons oil
1 large onion, cut into wedges
1 large green pepper, cut into strips
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken broth


1, flour, basil leaves, garlic salt, oregano, rosemary and pepper in a mixing bowl
2, spread evenly on the chicken
3, open the fire, the pan into the olive oil, add chicken
4, the chicken fry 3 minutes per side
5. Remove the chicken from the skillet, add the onion and pepper
6. Stir in tomatoes, broth and mix a good sauce, stirring for 5 minutes
7, bring to boil, stirring often
8. Replace the chicken in the pot, turn small fire, cover and simmer for 10 minutes or until cooked chicken is completed


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