Chicken And Corn Medley

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From taste of home (toh). the cayenne gives this dish some zip; you can cut down on the salt if you want lower sodium.

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Steps

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In a large resealable plastic bag , combine the flour , 1 teaspoon salt and 1 / 2 teaspoon pepper.

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Add chicken , a few pieces at a time , and shake to coat.

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In a large skillet , brown chicken in oil until chicken juices run clear.

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Remove and set aside.

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In the drippings , saute onion until tender.

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Toss mushrooms with lemon juice.

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Add mushroom mixture and garlic to the skillet.

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Cook and stir for 4 minutes or until tender.

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Add the broth , mustard , basil , oregano , cayenne pepper , remaining salt and pepper and chicken.

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Simmer , uncovered , for 15 minutes.

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Stir in the corn , tomatoes and green pepper.

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Simmer for 10 minutes longer or until heated through.

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Sprinkle with parsley.

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Serve with noodles or rice if desired.

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Yield: 6 servings.

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Ingredients

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all-purpose flour, salt, pepper, boneless skinless chicken breast halves, canola oil, onions, fresh mushrooms, lemon juice, garlic cloves, chicken broth, dijon mustard, fresh basil, dried oregano, cayenne pepper, fresh corn, chopped tomatoes, green pepper, fresh parsley, cooked noodles