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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.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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