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Chicken & Corn Medley

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Rate this recipe 4.6/5 (8 Votes)

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

Details

Servings 6
Adapted from tasteofhome.com

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.

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