4 (4-ounce) skinless, boneless chicken breast halves
1 tablespoon light butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup frozen whole-kernel corn, thawed
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon cornstarch
How to Make It
Place cornmeal and seasoning in a zip-top plastic bag; add chicken. Seal and shake well to coat.
Melt butter in a large skillet over medium- high heat. Add chicken, and cook 6 minutes on each side or until done. Remove chicken from pan.
Coat pan with cooking spray. Add onion, bell pepper, and corn to pan; sauté 2 minutes over medium heat. Add salt and black pepper.
Combine chicken broth and cornstarch, stirring well; add to chicken, and cook until slightly thickened and bubbly. Serve corn mixture over chicken.
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