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Home -> Main Dishes -> Poultry
Ingredients (view qty in metric system instead) 6 slices bacon, chopped 1 pound boneless skinless chicken breast halves 2 cups frozen, thawed corn kernels 1 cup milk 2 tbsp. butter 2 tbsp. all purpose flour 1 1/4 cups heavy or whipping cream 1/2 tsp. pepper 1 tsp. salt 3 large tomatoes, cored, seeded and finely diced cooked rice or noodles Directions Cook bacon in a large skillet until crisp. Drain on paper towels. Pour off all but 1 1/2 tbsp. fat from skillet. Add chicken to skillet and cook, turning several times, about 8 to 10 minutes until just cooked through. Transfer chicken to a plate and cool slightly. Shred chicken into bite-size pieces. Combine corn and milk in a medium saucepan. Simmer 5 minutes. Strain, reserving milk and corn separately. Melt butter in the same saucepan over medium-low heat. Add flour and cook, stirring, 3 minutes. Gradually whisk in cream, reserved milk, salt and pepper. Increase heat and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes. Stir in tomatoes, chicken and corn and heat through. Serve over hot, cooked rice or noodles. Serves 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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