Chicken & Corn Medley

Photo by Diane S.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 3/4

    c. flour

  • 2

    tsp. salt, divided

  • 3/4

    tsp. pepper, divided

  • 4

    boneless skinless chicken breast halves, thinly sliced

  • 2

    tbsp. canola oil

  • 1 1/2

    c. chopped onion

  • 2

    c. sliced fresh mushrooms

  • 2

    tbsp. lemon juice

  • 3

    garlic cloves, minced

  • 2

    c. chicken broth

  • 1

    tbsp. dijon mustard

  • 2

    tbsp. minced fresh basil

  • 3/4

    tsp. dried oregano

  • 1/8

    tsp. cayenne pepper

  • 2

    c. frozen corn

  • 2

    c. seeded chopped tomatoes

  • 1

    medium green pepper, julienned

  • 1/2

    c. chopped fresh parsley

  • Hot cooked noodles or rice, optional

Directions

In a large resealable plastic bag, combine the flour, 1 tsp. salt and 1/2 tsp. pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil until chicken is no longer ink; remove and set aside. In the drippings, saute onion until tender. Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes more until vegetables are tender, Add garlic; cook 1 minute longer. Stir in 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.

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