Chicken and Corn Medley
photo by nkoprince08
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 3⁄4 cup all-purpose flour
- 2 teaspoons salt, divided
- 3⁄4 teaspoon pepper, divided
- 4 boneless skinless chicken breast halves, thinly sliced (4 ounces each)
- 2 tablespoons canola oil
- 1 1⁄2 cups chopped onions
- 2 cups sliced fresh mushrooms
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 3⁄4 teaspoon dried oregano
- 1⁄8 teaspoon cayenne pepper
- 2 cups fresh corn (can also use frozen)
- 2 cups seeded chopped tomatoes
- 1 medium green pepper, julienned
- 1⁄2 cup chopped fresh parsley
- hot cooked noodles (optional) or rice (optional)
directions
- In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat.
- In a large skillet, brown chicken in oil until chicken juices run clear; remove and set aside. In the drippings, saute onion until tender.
- Toss mushrooms with lemon juice. Add mushroom mixture and garlic to the skillet; cook and stir for 4 minutes or until tender. Add the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes.
- Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired. Yield: 6 servings.
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Reviews
-
I made this dish for PAC Spring 2009. It was very quick to put together and tasted great. The cayenne gave it the perfect amount of spice for me. I served this with dinner rolls but, my husband and I both agreed that it would be perfect with rice so that is what I will have with it next time. Great dish, thanks for sharing!!