Chicken And Succotash Skillet - cooking recipe

Ingredients

12 oz. boneless chicken breasts, cut in bite size pieces
2 Tbsp. all-purpose flour
1 1/2 Tbsp. butter or margarine
3/4 c. chopped onion
1/2 c. chopped red bell pepper
1 c. chicken broth
1/2 c. milk
1/2 tsp. salt
2 1/2 c. fresh corn kernels or frozen corn (if cobs, use 5)
1 (10 oz.) box frozen baby lima beans, thawed
1 c. chopped ripe tomato

Preparation

Lightly coat chicken pieces with 1 tablespoon of flour.
Melt half the butter in a large nonstick skillet over medium-high heat. Add chicken and cool 5 to 7 minutes, turning once, until lightly golden.
Remove to plate with slotted spoon.
Reduce heat to medium.
Melt remaining butter in skillet; add onion and cook about 4 minutes, stirring often.
Add bell pepper and cook 2 to 3 minutes, until onion is translucent and pepper is crisp-tender.