Ingredients
1/2 cup chopped onion1-1/8 teaspoons paprika, divided3 teaspoons olive oil, divided1-1/4 cups water1/4 cup tomato paste1 bay leaf1/2 teaspoon reduced-sodium chicken bouillon granules1/2 teaspoon Italian seasoning1/4 cup all-purpose flour1-1/2 teaspoons grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon dried oregano1-1/2 pounds chicken tenderloins
Preparation
In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender. Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, in a large shallow dish, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken; turn to coat.
In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 teaspoon oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm; repeat with remaining chicken and oil. Discard bay leaf. Serve sauce with chicken.
