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    Chicken Maryland


    Source of Recipe


    meals.com

    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








 

 

 


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