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Chicken and Corn Medley

I usually make this in the summer when all the vegetables are fresh from our garden, My family loves the "zip" in this dish...I like the fact that they're getting a wholesome meal.

6 ServingsPrep: 10 min. Cook: 35 min.

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

2 of 2

Chicken and Corn Medley (continued)

Directions (continued)

shake to coat.
In a large skillet, brown chicken in oil until chicken is no longer
pink; 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 or 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. Yield: 6 servings.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.