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
1 box thawed baby lima beans
1 c. chopped ripe tomatoes

Preparation

Lightly coat chicken pieces with 1 tablespoon flour.
Melt half of the butter in a large skillet over medium heat.
Cook chicken 5 to 7 minutes, turning once until lightly golden.
Remove with slotted spoon.
Melt remaining butter.
Add onion; cook 4 minutes.
Add bell pepper.
Cook 2 to 3 minutes or until onion is translucent and pepper is crisp-tender.
Add remaining flour. Cook 2 minutes or until frothy.
Stir in broth, milk and salt. Bring to a boil.
Stir in corn and lima beans.
Simmer 6 to 8 minutes or until sauce is thickened and vegetables are tender. Stir in chicken and tomato.
Cook 1 minute longer to heat through. Serve with warm biscuits.