Chicken And Hashbrowns

My husband made this yesterday and it was delicious.
So here is the recipe.

Chicken and hash browns with gravy by David Huston


2 Chicken breasts (boneless)
3 cups hash browns
1 yellow onion
1 green pepper
Vegetable oil
Flour
1 egg (beaten)
Panko bread crumbs
1 tablespoon flour
1 tablespoon butter
2 cups chicken broth
Grated Parmesan cheese
Salt
Pepper

Pound thin your chicken breasts, then salt and pepper your breasts, dredge breasts in flour, then in the egg wash, then into the bread crumbs. Place breasts in preheated vegetable oil (350 degrees) and fry for 3 minutes then flip and cook for additional 3 minutes or until golden brown. Place cooked chicken on paper towels to rest and drain. In a different pan preheat pan with 3 tablespoons of vegetable oil, add onion, peppers, hash browns, and salt and pepper to taste. Cook until hash browns are golden brown and crisp. Place hash browns onto serving plates and place chicken breast on top of hash browns. ?In same pan as hash browns melt the butter and add the flour, stir until paste (making sure you scrap all the “goodies” from the bottom of the pan, and your chicken stock and simmer until reduced, stirring frequently, salt and pepper to taste. Ladle over chicken and serve with grated Parmesan cheese on top.