Side Pannel
Boneless Chicken with Potato-Pepper Hash
Boneless Chicken with Potato-Pepper Hash
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Peppers, Poultry, Potatoes
Ingredients List
- 5 sm Red potatoes; (about 1
- -pound)
- 1 md Red pepper
- 1 md Green pepper
- 2 md Green onions
- Salad oil
- Salt
- 1 tb All-purpose flour
- 1 ts Chili powder
- 4 md Skinless bonelesschicken
- -breast halves, 1 1/4 lb
- Parsley sprigs; for garnish
Directions
1. Cut unpeeled potatoes into 1/2-inch pieces. Dice red and green peppers.
Cut green onions into 1/2-inch slices.
2. In 2-quart saucepan over high heat, heat the potatoes and enough water
to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes
until the potatoes are almost tender; drain.
3. Meanwhile, prepare potato-pepper hash: In nonstick 12-inch skillet over
medium-high heat, in 2 teaspoons hot salad oil, cook diced red and green
peppers until lightly browned, stirring frequently. Stir in cut-up
potatoes, green onions, and 3/4 teaspoon salt. Continue cooking until
potatoes are golden brown and tender, stirring mixture frequently; remove
potato-pepper hash to warm platter; keep warm. Wash and dry skillet.
4. On waxed paper, mix flour, chili powder, and 3/4 teaspoon salt. Coat
chicken breasts with flour mixture.
5. In the same skillet over medium-high heat, in 1 tablespoon hot salad
oil, cook the chicken breasts 6 to 8 minutes, until they are lightly
browned on both sides and juices run clear when pierced with a knife,
turning chicken pieces occasionally. Arrange the chicken on platter with
the potato hash. Garnish with parsley sprigs.
Cut green onions into 1/2-inch slices.
2. In 2-quart saucepan over high heat, heat the potatoes and enough water
to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes
until the potatoes are almost tender; drain.
3. Meanwhile, prepare potato-pepper hash: In nonstick 12-inch skillet over
medium-high heat, in 2 teaspoons hot salad oil, cook diced red and green
peppers until lightly browned, stirring frequently. Stir in cut-up
potatoes, green onions, and 3/4 teaspoon salt. Continue cooking until
potatoes are golden brown and tender, stirring mixture frequently; remove
potato-pepper hash to warm platter; keep warm. Wash and dry skillet.
4. On waxed paper, mix flour, chili powder, and 3/4 teaspoon salt. Coat
chicken breasts with flour mixture.
5. In the same skillet over medium-high heat, in 1 tablespoon hot salad
oil, cook the chicken breasts 6 to 8 minutes, until they are lightly
browned on both sides and juices run clear when pierced with a knife,
turning chicken pieces occasionally. Arrange the chicken on platter with
the potato hash. Garnish with parsley sprigs.
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