1. Sprinkle chicken breasts with salt and pepper.
Working in batches, cook 2 breasts in hot olive
oil in a Dutch oven over medium-high heat 4 to 5
minutes on each side or until browned. Remove
chicken from Dutch oven; cover with aluminum foil
to keep warm.
2. Add onion and bell pepper to Dutch oven; sauté
5 minutes or until tender. Stir in garlic and
paprika; sauté 1 minute. Add mushrooms; sauté 5
minutes. Stir in tomatoes and tomato paste, and
cook, stirring constantly, 2 minutes. Add flour,
and cook, stirring constantly, 1 minute. Stir in
broth; boil. Reduce heat to medium; simmer,
stirring occasionally, 5 minutes. Stir in lemon
juice, horseradish, and chicken; simmer 10 minutes
or until chicken is cooked through. Add salt and
pepper to taste.
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