Silver Dollar City Meal (aka Chicken and Corn Medley)

So I am procrastinating on cleaning up my kitchen after a delicious meal…   so while I’m letting my food settle, Jarod is gone climbing and the puppies are out asleep on the patio, I’ll share our thoroughly scrumptious dinner.  Imagine Silver Dollar City and those great, all-in-one meals in those monstrous skillets.  Well, that is what I made tonite, in a version for two (instead of 200).  I completed the meal with mashed potatoes (instead of rice or pasta) and white wine.  Superb.

Ingredients

  • 3/4 cup all-purpose flour
  • 2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 4 boneless skinless chicken breast halves (4 ounces each), thinly sliced
  • 2 tablespoons canola oil
  • 1-1/2 cups chopped onion
  • 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 or frozen corn
  • 2 cups seeded chopped tomatoes
  • 1 medium green pepper, julienned
  • 1/2 cup chopped fresh parsley
  • Hot cooked noodles or rice, optional

Directions

  • 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 juices run clear; remove and set aside. In the drippings, saute onion until tender.
  • 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.
  • 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.