Red Eye Chicken – a delicious recipe with chicken breasts, vegetable oil, white pepper, black pepper, paprika, cayenne. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat 1 T. oil in skillet over medium high heat. Add chicken to pan and sprinkle with half the seasonings (to be honest, I don't even measure them, I just sprinkle them on until the chicken has a nice dusting).
2
Brown for 2-3 minutes. Turn chicken and sprinkle with remaining seasonings. Continue frying until chicken is cooked through, turning if necessary to cook evenly. Remove chicken to serving platter.
3
To skillet, add remaining 1 T. oil and flour. Cook and stir for 3-4 minutes, until flour is well combined and brown.
4
Gradually add broth and tomato sauce to flour mixture, stirring until sauce is smooth and thickened. Season with salt and cayenne to taste.
5
Spoon sauce over chicken and serve.
304
kcal
Calories
13
g
Fat
7
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 tablespoons vegetable oil, 1/2 teaspoon white pepper (optional), 1/2 teaspoon black pepper, and more.
Yes, Red Eye Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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