Ingredients:
6 boneless skinless chicken breast halves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/3 cup flour
1/4 cup vegetable oil or 1/4 cup canola oil
1/2 cup chopped onions
1 1/2 cups corn kernels ( fresh or frozen)
3 tablespoons chopped fresh parsley
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 tablespoon fresh basil leaves or 1 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1 teaspoon cornstarch, mixed in
2 tablespoons water
4 cups hot cooked rice
1/4 cup chopped green onions
red pepper sauce
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.