Homestyle Chicken and Corn

1. 1

   Melt butter in 4 quart non-stick Dutch oven over high heat.

2. 2

   Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown.

3. 3

   Stir onions to side of Dutch oven if they start to burn.

4. 4

   Reduce heat to medium-high.

5. 5

   Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top.

6. 6

   Cover and cook 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

7. 7

   Remove chicken and corn to serving platter, using tongs.

8. 8

   Gently stir potatoes with onions and pan juices; spoon onto serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.