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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
