Ingredients for Louisiana Chicken And Corn
- Boneless Skinless Chicken Breast Halves
- 1 tsp salt
- Cayenne Pepper
- 1 cup all-purpose flour
- Vegetable Oil
- 1 medium onion, chopped
- Corn Kernels
- Fresh Parsley
- 1 cup chicken broth
- 2 tbsp lemon juice
- Fresh Basil Leaves
- Dried Thyme Leaves
- Cornstarch
- Water
- Cooked Rice
- Chopped green onions (for garnish)
- Red pepper sauce (to taste)
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How to Make Louisiana Chicken And Corn
- Rinse and pat dry 1.5 lbs boneless, skinless chicken breasts.
- In a shallow dish, combine 1 tsp salt, 1/2 tsp cayenne pepper, and 1 cup all-purpose flour.
- Dredge chicken breasts in the flour mixture, ensuring they are evenly coated.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add chicken breasts to the skillet and cook until browned on both sides and no longer pink in the center (about 6-8 minutes per side).
- Remove chicken from skillet and place on a serving platter. Keep warm in a 200°F oven.
- Add 1 medium onion, chopped, 1 cup frozen corn, and 1/4 cup chopped fresh parsley to the skillet drippings.
- Cook and stir for about 3 minutes, until the onion is lightly browned.
- Spoon the onion and corn mixture over the chicken.
- Increase heat to high. Add 1 cup chicken broth, 2 tbsp lemon juice, 1 tbsp dried basil, and 1 tsp dried thyme to the skillet.
- Cook until the sauce is reduced by half (about 3-5 minutes).
- In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water until smooth.
- Add the cornstarch mixture to the skillet and stir constantly until the sauce has thickened.
- Serve the chicken and corn mixture over cooked rice. Garnish with chopped green onions and a few drops of your favorite red pepper sauce.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
3g
Fat
10g
Carbs
20g
