Pan Roasted Chicken Provencal

Ingredients:

•	1/3 cup Pillsbury BEST® All Purpose Flour
•	3 1/2 pounds chicken breasts and thighs (4 each)
•	Salt and pepper
•	2 tablespoons Crisco® Pure Canola Oil
•	3/4 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
OR	Smucker's® Sweet Orange Marmalade
•	1/2 (16 oz.) package frozen red, yellow and green pepper strips (about 2 1/2 cups)
•	1 (14 1/2 oz.) can diced tomatoes
•	2 teaspoons minced garlic
•	1/4 teaspoon crushed rosemary
•	1/2 teaspoon ground thyme
•	1 tablespoon cornstarch
•	1/4 cup cold water

Directions:

1	PLACE flour in a 1-gallon resealable food storage bag. Add chicken to flour, one piece at a time, shaking to coat with flour. Repeat with remaining chicken. Season chicken on all sides with salt and pepper.
2	HEAT oil in large skillet over medium-high heat. Add chicken, cooking until well-browned on all sides. Remove chicken from skillet. Drain oil from pan.
3	COMBINE orange marmalade, pepper strips, tomatoes, garlic, rosemary and thyme in skillet. Stir. Place chicken on vegetable mixture skin side down. Bring to a boil. Reduce to a simmer and cover.
4	COOK chicken 35 to 40 minutes, turning chicken skin side up halfway through cooking time. Cook until internal temperature reaches 165°F and juices run clear when pricked with a fork.
5	WHISK cornstarch into 1/4 cup of cold water. Place chicken on serving dish. Stir cornstarch mixture into vegetables. Cook until thickened. Spoon vegetable mixture on top of chicken.
TIP	Delicious served over cooked rotelle or fusilli pasta.