1/4 cup flour
1 tablespoon paprika
1 teaspoon salt
1 pound chicken breast, boneless, skinless, cut into bite sized pieces
2 tablespoons olive or another vegetable oil
1 tablespoon olive or another vegetable oil
1 cup pepper, any color, cored, chopped
1 cup onion, chopped
1 can (14 oz) tomatoes, diced, not drained
1/2 cup chicken broth
2 tablespoons apple juice
1 tablespoon dillweed, dried
1/3 cup sour cream
Combine flour, paprika and salt in a resealable bag. Add chicken and toss until coated. In a large skillet, over medium to medium high heat, place 2 tablespoons oil until it shimmers or a drop of water flicked in it dances. Add chicken and set aside the resealable bag and the leftover flour mixture. Do not throw leftover flour mixture away. You will need it later. Cook chicken for about 5 minutes. Chicken should be browned. Transfer to paper towel lined plate and set aside.
Add 1 tablespoon of oil to your skillet, over medium heat, and let it heat up. Add peppers and onion. Cook for a few minutes to soften, stirring occasionally. Add chicken and dump extra flour mixture from your resealable bag in with the chicken. Stir until blended.
Add can of diced tomatoes, with the juice, broth, apple juice, and dill. Bring to a boil, and reduce heat to low and simmer, covered, for about 5 minutes. Chiken should be no longer pink inside. Remove from heat and stir in sour cream. Serve over your favorite pasta