* Exported from BigOven *

Boneless Chicken With Potato-pepper Hash

Recipe By :Good Housekeeping Magazine
Serving Size :1
Cuisine :
Main Ingred. :
Categories :*Poultry Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
5 small red potatoes --about 1 pound
1 medium red pepper
1 medium green pepper
2 medium green onions
salad oil
salt
1 tablespoon all-purpose flour
1 teaspoon chili powder
4 medium chicken breasts --skinless boneless
parsley sprigs --for garnish

Cut unpeeled potatoes into 1/2-inch pieces. Dice red and green
peppers. Cut green onions into 1/2-inch slices.
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.
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.
On waxed paper, mix flour, chili powder, and 3/4 teaspoon salt.
Coat chicken breasts with flour mixture.
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

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