Chicken and Corn Medley

SUBMITTED BY: Lisa Jensen

"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."

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3/4 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon pepper, divided
4 boneless, skinless chicken breast halves, thinly sliced
2 tablespoons cooking 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
3/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
2 cups fresh or frozen corn
2 cups seeded, chopped tomato
1 medium green pepper, julienned
1/2 cup chopped fresh parsley
Hot cooked noodles or rice (optional)

DIRECTIONS

In a large bowl, combine flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken and toss to coat. In a large skillet, heat oil over medium heat. Saute chicken until browned; remove and set aside. In the drippings, saute onion until tender. Toss mushrooms with lemon juice. Add mushrooms and garlic to the skillet; cook and stir for 4 minutes or until tender. Add the broth, remaining salt and pepper, mustard, basil, oregano, cayenne pepper and chicken. Simmer, uncovered, for 15 minutes. Stir in the corn, tomatoes and green pepper; simmer for 10 minutes. Sprinkle with parsley. Serve over noodles or rice if desired.