Recipe and Photo by: Better Homes and Gardens
In this simple skillet dish, chicken breasts are given a quick sauté and topped with a tangy-sweet mixture of sour cream and corn.
chicken breast halves (about 2-1/4 pounds total)
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
teaspoon ground nutmeg
8-ounce carton dairy sour cream
7-ounce can whole kernel corn with sweet peppers, drained
1. Skin chicken, if desired. In a small bowl combine basil, nutmeg, and pepper. Brush chicken with 1 tablespoon of the oil. Rub basil mixture over chicken.
2. In a 12-inch skillet cook chicken in remaining oil over medium heat about 10 minutes or until chicken is browned, turning once.
3. Sprinkle chicken with green onions. Reduce heat. Cover and cook about 30 minutes or until chicken is tender and no longer pink.
4. Meanwhile, in a small bowl stir together sour cream and flour; gradually stir in milk. Remove chicken from skillet. Drain fat. Add the sour cream mixture to the skillet. Cook and stir until thickened and bubbly. Stir in corn. Return chicken to skillet and heat through. Spoon sauce onto six plates; top each with a chicken breast. Sprinkle with parsley before serving. Makes 6 servings.
nutritional info per serving
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