Italian Chicken

Italian Chicken from All Natural Mom of 3
½ cup chopped onion
1 and 1/8 tsp paprika, divided
3 tsp olive oil, divided
1 ¼ cups of chicken broth (I use Pacific organic)
¼ cup tomato paste
1 bay leaf
½ tsp Italian seasoning
¼ cup gluten free flour (I used white rice flour, or use any GF flour blend)
½ tsp salt
¼ tsp garlic powder
¼ tsp dried oregano
1 ½ lbs chicken breasts cut into tenderloin sizes
1 ½ tsp grated parmesan cheese (optional)

In a small saucepan, sauté onion and 1/8 tsp of paprika in 1 tsp olive oil until tender. Stir in chicken broth, tomato paste, bay leaf, and Italian seasoning. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

Meanwhile, in a large zip lock bag, combine the flour, parmesan cheese (if using), salt, garlic powder, oregano, and remaining 1 tsp of paprika. Add chicken and shake to coat. In a separate skillet, cook the chicken in 1 tsp of oil until cooked through. Remove bay leaf from tomato mixture and pour over chicken and serve. These are also really good as chicken tenders without the sauce.

I make this with Tinkyada GF spaghetti and sauce on the side. Tastes a little like parmesan chicken.