| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 1/4 | c | All-purpose flour |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1/2 | ts | Paprika |
| 1 1/4 | lb | Chicken breast halves without skin |
| 1 1/2 | tb | Margarine |
| 8 1/2 | oz | Creamed corn |
INSTRUCTIONS
From: "Lisa Whittington" <esordliw@pacbell.net> 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@aol.com> on Mar 9, 1998
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