Chicken and Corn Medley
- 34 cup all-purpose flour
- 2 teaspoons salt, divided
- 34 teaspoon pepper, divided
- 4 boneless skinless chicken breast halves, thinly sliced (4 ounces each)
- 2 tablespoons canola oil
- 1 12 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
- 34 teaspoon dried oregano
- 18 teaspoon cayenne pepper
- 2 cups fresh corn (can also use frozen)
- 2 cups seeded chopped tomatoes
- 1 medium green pepper, julienned
- 12 cup chopped fresh parsley
- hot cooked noodles (optional) or rice (optional)
- 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.
flour, salt, pepper, chicken breast halves, canola oil, onions, mushrooms, lemon juice, garlic, chicken broth, mustard, fresh basil, oregano, cayenne pepper, fresh corn, tomatoes, green pepper, parsley, noodles
Taken from www.food.com/recipe/chicken-and-corn-medley-357679 (may not work)