Recipes:
# Chicken Durango
## INGREDIENTS
4 skinless, boneless chicken breasts (4 ounces each)
1/4 cup all-purpose flour, divided
3 tablespoons olive oil, divided
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons chili powder
2 cups sliced mushrooms
1 (14.5-ounce) can chicken broth
2 tablespoons tomato paste
1/3 cup sliced green olives
1 teaspoon grated orange peel
8 ounces hot cooked egg noodles
SERVES 4
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## Make Ahead
Leftover chicken and sauce freeze well in a rigid plastic container for up to 2 months.
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## VARIATION
For a spicier version of this dish, add a few drops of hot pepper sauce to the skillet in step 3.
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### 1
Coat chicken with 3 tablespoons flour on waxed paper. Heat 2 tablespoons oil in a large skillet over medium-high heat.
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### 2
Add chicken to skillet. Cook, turning once, until juices run clear when meat is pierced with a knife, about 15 minutes. Remove chicken from skillet; wrap in foil.
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### 3
Heat remaining oil in skillet; add bell peppers. Sauté until tender, about 5 minutes. Stir in remaining flour and chili powder. Cook for about 1 minute.
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### 4
Add mushrooms, broth, tomato paste, olives and orange peel to skillet. Simmer until sauce is slightly thickened, about 5 minutes. Arrange hot noodles on a platter. Top with chicken and sauce.
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## Make It Quicker
• Tongs are the best utensil to use when coating chicken breasts with flour. You can apply a more even coating and keep your hands clean!
