| 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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