Chicken & Corn Medley

By Nanadi-2

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

Preparation

Step 1

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.