Creamy Chipotle Chicken with Red Peppers, Mushrooms and Corn

1. 1

   Preheat oven to 375 degrees .

2. 2

   Heat olive oil and butter in a heavy skillet over medium-high heat.

3. 3

   Season chicken with salt and pepper.

4. 4

   In the hot skillet, sear the chicken breasts in a single layer until nicely browned all over.

5. 5

   Remove chicken with tongs to a plate and set aside.

6. 6

   Put onions, mushrooms, and red pepper chunks into the same hot skillet and stir around; cook for a couple of minutes just to take the bite off the veggies.

7. 7

   While veggies are heating, mix chipotle seasoning, flour and sour cream in a small bowl with a wire whisk until well blended.

8. 8

   Set aside.

9. 9

   Stir corn into the veggies and add the chicken back into pan.

10. 10

    Stir to combine all, and then pour into a 13x9 baking dish.

11. 11

    Spoon sour cream mixture over the chicken and veggies.

12. 12

    Bake in a 375 degrees oven for 20-25 minutes, until done.

13. 13

    Stir gently halfway through cooking time.

No additional tips available.