Boneless Chicken With Potato-Pepper Hash Recipe - Cooking Index
Boneless Chicken With Potato-Pepper Hash Recipe - Cooking Index
| 5 | Red potatoes - (about 1 pound) (small) | |
| 1 | Red pepper (medium) | |
| 1 | Green pepper (medium) | |
| 2 | Green onions (medium) | |
| Salad oil | ||
| Salt | ||
| 1 tablespoon | 15ml | All-purpose flour |
| 1 teaspoon | 5ml | Chili powder |
| 4 teaspoons | 20ml | Chicken breasts - skinless boneless (medium) |
| Parsley sprigs - for garnish |
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.
Housekeeping Magazine
Source:
Good Housekeeping Magazine
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