Chicken And Corn Medley

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3/4 cup all-purpose flour
• 2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 4 boneless skinless chicken breast halves, thinly sliced (4 ounces each)
• 2 tablespoons canola oil
• 1 1/2 cups chopped onions
• 2 cups sliced fresh mushrooms
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 tablespoon dijon mustard
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 3/4 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 2 cups fresh corn (can also use frozen)
• 2 cups seeded chopped tomatoes
• 1 medium green pepper, julienned
• 1/2 cup chopped fresh parsley
• hot cooked noodles (optional) or rice (optional)

Recipe

• 1 in a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. add chicken, a few pieces at a time, and shake to coat.
• 2 in a large skillet, brown chicken in oil until chicken juices run clear; remove and set aside. in the drippings, saute onion until tender.
• 3 toss mushrooms with lemon juice. add mushroom mixture and garlic to the skillet; cook and stir for 4 minutes or until tender. add the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. simmer, uncovered, for 15 minutes.
• 4 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. yield: 6 servings.