Boneless Chicken With Potato Pepper Hash

Directions

1. 1. Cut unpeeled potatoes into 1/2-inch pcs. Dice red and green peppers.
2. Cut green onions into 1/2-inch slices.
3. 2. In 2-qt saucepan over high heat, heat the potatoes and sufficient water to cover to boiling. Reduce heat to low; cover and simmer 5 - 10 min till the potatoes are almost tender; drain.
4. 3. Meanwhile, prepare potato-pepper hash: In nonstick 12-inch skillet over medium-high heat, in 2 tsp. warm salad oil, cook diced red and green peppers till lightly browned, stirring frequently. Stir in cut-up potatoes, green onions, and 3/4 tsp. salt. Continue cooking till potatoes are golden and tender, stirring mix frequently; remove potato-pepper hash to hot platter; keep hot. Wash and dry skillet.
5. 4. On waxed paper, mix flour, chili pwdr, and 3/4 tsp. salt. Coat chicken breasts with flour mix.
6. 5. In the same skillet over medium-high heat, in 1 Tbsp. 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. Arrange the chicken on platter with the potato hash. Garnish with parsley sprigs.
7. Serves 4. Total time: 45 min Each serving: About 335 calories, 10 g