Ingredients
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3/4 teaspoon salt
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1/2 teaspoon cayenne pepper
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1/3 cup flour
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1/4 cup vegetable oil or 1/4 cup canola oil
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1/2 cup chopped onion
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1 1/2 cups corn kernels (fresh or frozen)
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3 tablespoons chopped fresh parsley
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1 1/2 cups chicken broth
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1 tablespoon lemon juice
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1/2 teaspoon dried thyme leaves
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1 teaspoon cornstarch, mixed in
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2 tablespoons water
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4 cups hot cooked rice
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red pepper sauce
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1/4 cup chopped green onion
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6 boneless skinless chicken breast halves
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1 tablespoon fresh basil leaves or 1 teaspoon dried basil
Instructions
- Rinse and dry chicken.
- Combine salt, cayenne and flour.
- Dust chicken with flour mixture.
- Heat oil in large skillet on medium heat.
- Add chicken.
- Cook until browned on both sides and no longer pink in center.
- Place on serving platter and keep warm in low oven.
- Add onion, corn and parsley to skillet drippings.
- Cook and stir about 3 minutes until onion is lightly browned.
- Spoon over chicken.
- Increase heat to high.
- Add chicken broth, lemon juice, basil and thyme to skillet.
- Cook until reduced to about half.
- Add corn starch mixture and stir until thickened.
- Place rice on a plate.
- Top with chicken and corn mixture, then pour some of the sauce over all, topping with some chopped green onion and a few drops of red pepper sauce.