1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil
1 onion, cut into 1/3-inch pieces
1 green bell pepper, cut into 1/3-inch pieces
1 pound skinless, boneless chicken breast pieces
3 tablespoons all-purpose flour
4 cups chicken broth
1 (10.5 ounce) can condensed chicken soup
1 green bell pepper, chopped
1 1/2 pounds cooked white Turkey
Heat olive oil in a large skillet over medium heat. Saute chicken breasts for a minute, turning once, then stir in the olive oil. Cook, stirring, until chicken is no longer pink and juices run clear, about 5 minutes. Remove chicken from skillet and set aside.
Saute onion and parsley in the same skillet. Stir chicken stock into skillet and heat over medium heat. Cook, stirring occasionally, until chicken is no longer pink and juices run clear, about 5 minutes. Remove chicken from skillet, and discard liquid. Transfer chicken to large bowl.
Meanwhile, in a medium saucepan, mix flour and salt together. Stir in chicken broth, chicken stock, vegetables, bell pepper and potatoes. Pour over chicken and toss to coat.
Place turkey breast halves in skillet over medium heat, lightly browning each one. Cook until no longer pink and juices run clear, about 5 minutes.
Not the healthiest meal, but looked like supper. Schooly answer Perhaps Crystal Palace Jasmine chips would be better for help colour coordination at our next dinner.
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