Chicken Paprika with Crispy Potatoes
From WW magazine
Serves 6
Points per serving: 4 (original points)
700 g potatoes, scrubbed and cut into chunks
2 tbsp olive oil
2 tbsp plain flour
2 tbsp mixed herbs
1 tbsp mild paprika
4 medium skinless, boneless chicken breasts cut into strips
3 cloves garlic , thinly sliced
salt & pepper
Preheat oven to Gas 6/200ºC/400ºF.
Put potatoes into a
roasting pan and toss in 1 tbsp oil. Season and roast for 45 mins until
crisp, turning after 30 mins.
Meanwhile sprinkle the flour onto a large plate with the
herbs and paprika. Season and add chicken strips. Mix well.
Ten minutes before the potatoes are ready, heat remaining
oil in a frying pan. Saute chicken for 5 mins, turning often. Add
garlic and cook 3-4 more minutes until chicken is tender. Serve with the
potatoes.
