This dish was inspired by an appetizer my husband and I love at our favorite Spanish restaurant. Serve with Spanish rice!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
527 Calories
Recipe Instructions
Step 1
Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side.
Step 2
Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Step 3
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.
Ingredients
½ cup all-purpose flour
1 teaspoon garlic powder
salt and pepper to taste
2 onions, chopped
2 cups chicken stock
4 cloves garlic, minced
2 teaspoons chili powder
4 skinless, boneless chicken breast halves - pounded thin
