Ingredients
3/4 cup all-purpose flour2 teaspoons salt, divided3/4 teaspoon pepper, divided4 boneless skinless chicken breast halves (4 ounces each), thinly sliced2 tablespoons canola oil1-1/2 cups chopped onion2 cups sliced fresh mushrooms2 tablespoons lemon juice3 garlic cloves, minced2 cups chicken broth1 tablespoon Dijon mustard2 tablespoons minced fresh basil or 2 teaspoons dried basil3/4 teaspoon dried oregano1/8 teaspoon cayenne pepper2 cups fresh or frozen corn2 cups seeded chopped tomatoes1 medium green pepper, julienned1/2 cup chopped fresh parsleyHot cooked noodles or rice, optional
Preparation
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.
In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender.
Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes.
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.
