LOUISIANA CHICKEN AND CORN
When I was cooking my Louisiana Pepper Chicken recipe, I went to chop the green peppers and they were bad inside. Then I was missing some other ingredients, so I kept improvising and ended up with this instead. DH absolutely loved it and asked me to write down what I did so I could make it again.
Provided by PanNan
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 493.9, Fat 13.5, SaturatedFat 2.1, Cholesterol 75.5, Sodium 619.4, Carbohydrate 60.5, Fiber 3, Sugar 1, Protein 32.8
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