Shelly's Recipe

PAN FRIED CHICKEN WITH PEPPER GARLIC SAUCE

Category: Chicken

6 oz potatoes, peeled and thinly sliced
12 clove garlic, peeled
3/4 tsp salt
3/4 cup jarred roasted red pepper, rinsed and drained
1 tsp chili powder
2 tbsp flour
1/4 tsp pepper
4 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 cup chicken broth
1/2 cup evaporated milk
1 tbsp tomato paste
1/2 tsp dried rosemary

Boil potatoes and garlic with 1/4 tsp salt until tender, about 10 minutes. Reserving 1/4 cup of liquid, drain potatoes and garlic and transfer to a medium bowl. Mash with reserved liquid until smooth.

In a food processor, process the peppers to a smooth puree. Stir puree and chili powder into mashed potatoes; set aside.

Meanwhile, combine flour, 1/4 tsp salt and pepper. Dredge chicken in flour mixture, shaking off excess. Brown chicken on both sides, about 5 minutes each and then transfer to a plate.

Add broth and milk, tomato paste, rosemary and remaining salt to the pan and bring to a boil. Add roasted pepper mixture and cook, stirring occasionally, until thickness, about 3 minutes. Return chicken to pan and cook until heated through. Divide chicken into serving plates and top with chicken and top with sauce. Serve.