Surprise your family with a consummate favorite, Skillet Chicken Breasts with Corn Sauce. These skillet chicken breasts are a simple and scrumptious favorite.
What You Need
Original recipe yields 6 servings
6 slices OSCAR MAYER Bacon
1 tsp. dried basil leaves
1/4 tsp. pepper
6 small bone-in chicken breast s (2-1/4 lb.), skin removed
4 green onions, thinly sliced
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. flour
2/3 cup milk
1 cup frozen corn, thawed
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Let's Make It
Cook bacon in large skillet until crisp. Remove bacon from skillet, reserve 2 Tbsp. dripping in skillet. Drain bacon on paper towels. Combine basil and pepper; rub on chicken.
Add chicken to reserved drippings; cook on medium heat 5 min. on each side or until browned. Add onions; cover. Cook on low heat 30 min. or until chicken is done (165°F).
Combine sour cream and flour in small bowl; gradually stir in milk. Remove chicken from skillet; drain. Add sour cream mixture to skillet. Cook 1 to 2 min. or until thickened and bubbly, stirring constantly. Stir in corn. Return chicken to skillet; cook 1 to 2 min. or until heated through. Crumble bacon; sprinkle over chicken.
Serve with fresh fruit and a side salad to round out the meal.
If you can only find large bone-in chicken breast halves at your market, cut in half with kitchen shears and prepare as directed.
Prepare using 6 large bone-in skinless chicken thighs (2-1/4 lb.).
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.