Recipe - Pan-Roasted Potatoes With Whole Mustard Seeds (Ada)

2 Boneless chicken breasts; (4
oz each)
Seasoned flour
1 tablespoon Oil
One half cup Julienne peppers and onions

FRESH TOMATO SALSA
One fourth cup Fresh minced tomato
1 tablespoon Diced red onion
1 teaspoon Cilantro
1 ds Tabasco
1 ds Chef salt
1 teaspoon Red wine vinegar

Saute chicken breast 2 minutes each side until 170 degrees. Add vegetables
to pan and stir fry until light brown. Place vegetables on plate and put
chicken on top. Top with tomato salsa.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.