Creamy Chipotle Chicken with Red Peppers, Mushrooms and Corn

Preheat oven to 375º.

Heat olive oil and butter in a heavy skillet over medium-high heat. Season chicken with salt and pepper. In the hot skillet, sear the chicken breasts in a single layer until nicely browned all over.

Remove chicken with tongs to a plate and set aside. Put onions, mushrooms, and red pepper chunks into the same hot skillet and stir around; cook for a couple of minutes just to take the bite off the veggies.

While veggies are heating, mix chipotle seasoning, flour and sour cream in a small bowl with a wire whisk until well blended. Set aside.

Stir corn into the veggies and add the chicken back into pan. Stir to combine all, and then pour into a 13×9 baking dish. Spoon sour cream mixture over the chicken and veggies.

Bake in a 375° oven for 20-25 minutes, until done. Stir gently halfway through cooking time.