Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Chicken Maryland

    Source of Recipe

    1/4 cup flour

    1/2 teaspoon paprika

    1/8 teaspoon salt

    1/8 teaspoon ground black pepper

    6 fresh boneless, skinless chicken breasts, about 6 oz. each

    1 1/2 tablespoons butter or margarine

    1 cup cream-style corn

    1/4 teaspoon ground black pepper

    1/8 teaspoon salt

    1/8 teaspoon paprika

    On a shallow plate, combine flour and the first additions of paprika, salt and pepper. Coat chicken breasts on all sides with the flour mixture; set aside.

    Melt butter in a large non-stick skillet over medium-high heat; add chicken and cook for 2 to 3 minutes or until browned on each side, turning once. Reduce heat to medium-low; cook about 10 minutes longer; remove and set aside, leaving drippings in pan.

    To the drippings in the skillet, add cream-style corn and the remaining pepper, salt and paprika. Cook for 2 to 3 minutes, stirring often, until well mixed and heated thoroughly. Serve chicken breasts with the corn sauce.

    Serving Size: 6




previous page | recipe circus home page | member pages
mimi's cyber kitchen |