Boneless Chicken with Potato-Pepper Hash

Title:
Boneless Chicken with Potato-Pepper Hash

Yield:
1 Servings

Categories:
Chicken,
Main
Dishes,
Peppers,
Potatoes




Ingredients:





     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






 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.


 


 Serves 4. Total time: 45 minutes Each serving: About 335 calories, 10 g


 fat, 91 mg cholesterol, 895 mg sodium. Calories from fat: 27%. ? 1996 by


 The Hearst Corporation; all rights reserved Good Housekeeping Magazne


 
MC formatting by bobbi744@sojourn.com


 


 Recipe by: Good Housekeeping Magazne 


 


 Posted to MC-Recipe Digest V1 #783 by Roberta Banghart


 
on Sep 16, 1997