Chicken with Potato Pepper Hash
Over a year ago
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Ingredients
- 6 small red potatoes
- 1 medium red pepper
- 1 medium green pepper
- 2 medium green onions
- 1.5 tbsp. vegetable oil
- 1 tbsp. flour
- 4 chicken-breast
- to taste salt
Accompaniment
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Method
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1
1. Cut unpeeled potatoes into 1/2-inch pieces. Dice red and green peppers. Cut green onions into 1/2-inch slices.
2. In a 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 or until potatoes are almost tender; drain
3. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot oil, cook diced red and green peppers until lightly browned, stirring frequently.
4. Stir into pepper mixture in skillet, 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.
5. Mix flour and salt. Coat chicken breasts with flour mixture.
6. In the same skillet over medium-high heat, in 1 tablespoon hot oil, cook 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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