Pan Fried Veggies and Chicken

Rating: “super awesome”

Ingredients:

  • 1 bag of chicken ( pictured )
  • 3 mini sweet peppers – sliced
  • fresh sliced mushrooms
  • fresh green beans
  • 2 red potatoes
  • 3 tbsp olive oil
  • 2 tbsp butter/margarine
  • 1 tbsp balsamic vinegar

Directions:

  1. Heat 2 tbsp oil and butter in large skillet. Cut up red potatoes into small squares and add to oil and butter. Cook on medium-high for about 20 minutes, keeping it covered and stirring occasionally. Allow potatoes to brown before really stirring up. (Watch for grease pops! ouch! )
  2. In a separate skillet, heat on medium-high: remaining oil, balsamic vinegar, peppers, mushrooms, and beans. Stirring occasionally for 5 minutes.
  3. Add chicken to veggie skillet and cover. Cook for 15 minutes.
  4. If your potatoes are done ( see if the biggest ones squish easy with a fork ) then you can chow! Otherwise just put chicken veggie skillet on low & covered until potatoes are done.
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