Chicken with Peppers Onions and Potatoes

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This recipe is a MyHogan original, it is based on the 1-2-3 Marinade principle. If you find the taste of the finished dish to be too peppery, reduce the Coarse Ground Black Pepper to 1/4 tsp and add 1/4 tsp of Paprika.

    • 1 pound thin sliced Chicken Cutlets
    • 2 Red Peppers
    • 2 Onions
    • 6 to 8 small New Potatoes (or use 3 or 4 Red Potatoes)
    • 1 tblsp Minced Garlic
    • 1/2 cup Dry Vermouth or White Wine
  • 2 tsp Galic Salt
  • 1/2 tsp Coarse Ground Black Pepper
  • 1/2 tsp Italian Seasoning
  • 2 tblsp Colavita White Wine Vinegar (or substitute Lemon Juice)
  • 3 tblsp Olive Oil
  • In a large bowl make Marinade by mixing Garlic Salt, Pepper, Italian Seasoning, White Wine Vinegar, and Olive Oil
  • Cut Chicken Cutlets crosswise into 1 inch wide strips
  • Add Chicken to Marinade; toss; let stand for 1/2 hour (or more)
  • Cut Peppers and Onions into strips
  • Cut Potatoes into 1/4 inch thick slices
  • Heat Olive Oil in large skillet over medium high heat.
  • Add Chicken Strips using tongs. Saute until opaque and remove to Serving Dish.
  • Add Peppers and Onions to the bowl that held the Chicken. Toss well.
  • Add Peppers and Onions to skillet. Saute until tender.
  • Add Minced Garlic.
  • Add Potaotes, sauté a few more minutes.
  • Add Chicken back into skillet. Continue to sauté for a few more minutes.
  • Add Dry Vermouth; bring to a boil; cover; reduce heat and simmer about 20 minutes.