Chicken Breasts with Corn Sauce

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6 servings

In this simple skillet dish, chicken breasts are given a quick sauté and topped with a tangy-sweet mixture of sour cream and corn.

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What You Need

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Make It

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  • 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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 350
% Daily Value
Total fat 21g
Saturated fat 8g
Cholesterol 97mg
Sodium 100mg
Carbohydrate 10g
Protein 31g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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