Boneless Chicken With Potato Pepper Hash Recipe

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   1.

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   Cut unpeeled potatoes into 1/2-inch pcs.

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   Dice red and green peppers.

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   Cut green onions into 1/2-inch slices.

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   2.

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   In 2-qt saucepan over high heat, heat the potatoes and sufficient water to cover to boiling.

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   Reduce heat to low; cover and simmer 5 - 10 min till the potatoes are almost tender; drain.

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   3.

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   Meanwhile, prepare potato-pepper hash: In nonstick 12-inch skillet over medium-high heat, in 2 tsp.

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    warm salad oil, cook diced red and green peppers till lightly browned, stirring frequently.

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    Stir in cut-up potatoes, green onions, and 3/4 tsp.

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    salt.

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    Continue cooking till potatoes are golden and tender, stirring mix frequently; remove potato-pepper hash to hot platter; keep hot.

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    Wash and dry skillet.

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    4.

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    On waxed paper, mix flour, chili pwdr, and 3/4 tsp.

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    salt.

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    Coat chicken breasts with flour mix.

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    5.

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    In the same skillet over medium-high heat, in 1 Tbsp.

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    warm salad oil, cook the chicken breasts 6 to 8 min, till they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pcs occasionally.

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    Arrange the chicken on platter with the potato hash.

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    Garnish with parsley sprigs.

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    Total time: 45 min Each serving: About 335 calories, 10 g

* Per serving · 4 servings · Values may vary.

No additional tips available.