Ingredients for Chicken And Corn Medley
- All Purpose Flour
- 1 1/2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- Boneless Skinless Chicken Breast Halves
- Canola Oil
- Onions
- Fresh Mushrooms
- 1 tablespoon lemon juice
- Garlic Cloves
- Chicken Broth
- Dijon Mustard
- Fresh Basil
- Dried Oregano
- 1/4 - 1/2 teaspoon cayenne pepper (adjust to taste)
- Fresh Corn
- Chopped Tomatoes
- 1/2 green bell pepper, chopped
- Fresh Parsley
- Cooked Noodles
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How to Make Chicken And Corn Medley
- In a large resealable plastic bag, combine the flour, salt, and pepper.
- Add chicken pieces, a few at a time, and shake to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through (juices run clear). Remove chicken and set aside.
- Add chopped onion to the skillet and sauté until softened, about 5 minutes.
- In a separate bowl, toss sliced mushrooms with lemon juice.
- Add the mushroom mixture and minced garlic to the skillet with the onions. Cook and stir for 4 minutes, or until tender.
- Pour in chicken broth, Dijon mustard, basil, oregano, and cayenne pepper. Season with remaining salt and pepper.
- Return the cooked chicken to the skillet.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in frozen corn, diced tomatoes (undrained), and chopped green bell pepper.
- Simmer, uncovered, for 10 minutes more, or until heated through and the sauce has thickened slightly.
- Sprinkle with fresh parsley before serving.
- Serve hot over cooked noodles or rice, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
25g
Fat
4g
Carbs
10g
