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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The cayenne gives this dish some zip; you can cut down on the salt if you want lower sodium. Ingredients:
3/4 cup all-purpose flour |
2 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
4 boneless skinless chicken breast halves, thinly sliced (4 ounces each) |
2 tablespoons canola oil |
1 1/2 cups chopped onions |
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 corn (can also use frozen) |
2 cups seeded chopped tomatoes |
1 medium green pepper, julienned |
1/2 cup chopped fresh parsley |
hot cooked noodles (optional) or rice (optional) |
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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