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1.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. 2.Meanwhile, In A Large Resealable Plastic Bag, Combine The Flour, Parmesan Cheese, Salt, Garlic Powder, Oregano And Remaining Paprika. Add Chicken; Seal Bag And Shake To Coat. 3.In A Large Nonstick Skillet Coated With Nonstick Cooking Spray, Cook Half Of The Chicken In 1 Teaspoon Oil For 2-3 Minutes On Each Side Or Until Juices Run Clear. Remove And Keep Warm; Repeat With Remaining Chicken And Oil. Remove Bay Leaf From Sauce. Serve Over Chicken.
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