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Yummy and low fat, serve over brown rice for a quick healthier meal.
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.
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ajane on 4.18.2010
Well, after a little improvising, as I didn’t have all ingredients on hand this turned out awesome. We all loved it, thank you!
ajane on 4.13.2010
Wow, one chicken recipe leads to the next and they all sound so good. Can’t wait to try this one too.