Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves

  2. 1/4 tsp. salt

  3. 1/4 tsp. pepper

  4. 1/4 cup all purpose flour

  5. 2 tbsp. vegetable oil, divided

  6. 1 cup thinly sliced onion

  7. 1 cup canned stewed tomatoes with juices

  8. 1/2 cup frozen, thawed baby lima beans

  9. 1/3 cup chicken broth

  10. 1 tsp. worcestershire sauce

  11. 1/2 tsp. crumbled dried thyme

  12. 1/4 tsp. tabasco sauce

  13. 1/2 cup frozen, thawed corn kernels

Instructions Jump to Ingredients ↑

  1. Season chicken with salt and pepper. Place flour in a small bowl. Dredge chicken in flour to coat, shaking off excess. Heat 1 tbsp. oil in a medium skillet. Add chicken and cook until golden, about 3 minutes per side. Transfer chicken to a plate. Add remaining 1 tbsp. oil to skillet. Add onion and cook about 3 minutes until onion starts to soften. Return chicken to skillet. Add tomatoes, lima beans, broth, worcestershire, thyme and tabasco. Heat to a boil. Reduce heat, cover and simmer about 8 minutes until chicken is cooked through and beans are tender. Add corn and simmer 2 minutes. Transfer chicken to a platter and tent with foil. Simmer sauce 5 minutes until thickened slightly. Transfer chicken to plates and spoon sauce over.


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