Chicken and Corn Medley Recipe

Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 4 boneless skinless chicken breast halves (4 ounces each), thinly sliced
• 2 tablespoons canola oil
• 1-1/2 cups chopped onion
• 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 or frozen corn
• 2 cups seeded chopped tomatoes
• 1 medium green pepper, julienned
• 1/2 cup chopped fresh parsley
• Hot cooked noodles or rice, optional

Directions

• 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.
• In a large skillet, brown chicken in oil until chicken juices run clear; remove and set aside. In the drippings, saute onion until tender.
• 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.
• 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.

Chicken and Corn Medley published in Country Chicken Cookbook , p51