Tex-Mex and Corn Sauteed Chicken Breasts

By Jackie618

Recipe from Woman's Day

Ingredients

• for sauce:
• 2 tbsp. flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 4 boneless, skinless chicken breasts (4-5 oz. each)
• 1 tbsp. canola or olive oil
• 1 c. fresh or thawed frozen corn
• 1/2 c. sliced scallions
• 1/2 c. mild green salsa
• 1/4 c. water
• 1 tsp. ground cumin
• 1/3 c. chopped cilantro

Details

Servings 4

Preparation

Step 1

1. Mix flour, salt and pepper on a plate. Press each breast into mixture to coat. Shake off excess.
2. Heat oil in 12 inch nonstick skillet over medium-high heat. Add chicken to sauce (recipe below). Reduce heat to medium and cook 7 minutes, turning once, until golden and no longer pink in the center. Remove to a place.
For sauce:
3. Place corn and scallions in pan, saute 2 minutes or until scallions lightly browned. Stir in salsa, water, and cumin; heat through. Remove from heat; stir in cilantro.