Pan-fried cornmeal chicken with corn and onions
Uncooked unenriched white cornmeal
¼ cup(s), stone-ground
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4-oz pieces
½ cup(s), chopped
½ strip(s), chopped
Frozen corn kernels
1 cup(s), thawed
Fat-free reduced sodium chicken broth
- Place cornmeal and seasoning in a zip-top plastic bag; add chicken. Seal and shake well to coat.
- Melt butter in a large skillet over medium-high heat. Add chicken, and cook 6 minutes on each side or until done. Remove chicken from pan.
- Coat pan with cooking spray. Add onion, bell pepper, and corn to pan; sauté 2 minutes over medium heat. Add salt and black pepper.
- Combine chicken broth and cornstarch, stirring well; add to chicken, and cook until slightly thickened and bubbly. Serve corn mixture over chicken. Yield: 4 servings (serving size: 1 chicken breast half and 1⁄4 cup corn mixture).