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Chicken and Corn Medley

 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.


  • 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


  • 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

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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.