Yield: 4 Servings
|¼ cup||All-purpose flour|
|\N \N||Salt; to taste|
|\N \N||Pepper; to taste|
|1¼ pounds||Chicken breast halves without skin|
|8½ ounce||Creamed corn|
From: "Lisa Whittington" <esordliw@...> In shallow dish, combine flour, salt, pepper and paprika; coat chicken on both sides with flour mixture.
In large nonstick skillet over medium-high heat, melt margarine. Add chicken; cook 2 to 3 minutes on each side or until browned, turning once.
Reduce heat to medium-low; cook about 10 minutes longer or until chicken is cooked through.
Remove chicken from skillet and set aside. Add corn to drippings in skillet; stir well. Season with salt, pepper and paprika to taste. Serve chicken with sauce.
Calories: 235 (23% from fat) Fat: 6g Cholesterol: 66mg Carbohydrate: 17g Fiber: 1g
Recipe by: Light Cooking
Posted to recipelu-digest by Bulldogfla <Bulldogfla@...> on Mar 9, 1998