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Skillet Corn & Chicken

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Submitted by cjoss

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 15
TABLESPOON ML MARGARINE
4 4
EACH EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
skinless, boneless
1 1
CAN CAN SOUP, GOLDEN CORN *
½ 118
CUP ML MILK
2 473
½ 118
CUP ML CHEDDAR CHEESE
shredded
0.6
TEASPOON ML BLACK PEPPER

Directions

In skillet, cook chicken 10 minutes or until browned in hot butter or margarine.

Remove; set aside.

Spoon off fat.

In skillet, combine remaining ingredients.

Heat to boiling.

Return chicken to skillet.

Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp, stirring often.

Garnish with tomato wedges and fresh thyme if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 248 41% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 211mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 65g
Vitamin A 28% Vitamin C 55%
Calcium 17% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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