2 Cups Flour
1 Cut up Chicken (8 pieces)
1 Cup Cooking Oil
½ Teaspoon Salt
½ Teaspoon Pepper
½ Teaspoon Paprika
2 Ounces Olive Oil
1 Cup Sliced Portobello Mushrooms
1 Cup Red Bell Peppers, Julienned
½ Cup Parsley, Chopped
¼ Cup Green Onion, Chopped
Preheat one pan with cooking oil to medium heat. In a bowl mix the flour, salt, pepper and paprika together. Dredge the chicken pieces through the flour and spice mixture until lightly coated. Cook the dredged chicken in the preheated cooking oil for 3 to 4 minutes per side or until golden brown. In another pan preheat the olive oil to medium heat. Sauté the mushrooms, red bell peppers, parsley and green onion until lightly browned. Once chicken is thoroughly cooked place chicken on a serving plate and top with sautéed vegetables. Serve hot.
From the kitchen of Chef Jake Duplantis,
Enjoy good food!