I saw this in my Quick & Easy Cookbook and thought it was worth a try. Since it didn’t have any added spices or sauces, except the garlic salt, I wasn’t sure it would have much flavor. But it was surprisingly good. I’ll definitely be making it again.
- 2 tablespoons vegetable oil
- 8 medium red potatoes, thinly sliced
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 medium red or green bell pepper, cut into thin strips (I used red)
- 1 teaspoon garlic salt
Heat oil in 12-inch nonstick skillet over medium heat. Add potatoes, chicken and bell pepper to skillet. Sprinkle with garlic salt.
Cook about 15 minutes, stirring frequently, until potatoes are tender and chicken is no longer pink in center.
For a garnish, sprinkle sliced green onions or chopped fresh basil or parsley over chicken and potatoes. (I used green onions but I probably won’t next time.)
Yield: 4 servings (I didn’t serve any sides with this and it fed 3 adults with nothing leftover.)
from Betty Crocker’s Quick & Easy Cookbook