Cumin Chicken with Creamy Corn Sauce
Chicken breasts seasoned with cumin and other spices are easy to prepare on your stovetop, and you make the creamy corn sauce in the same pan. This will be a big hit! It will be packaged in a plastic bag. - Gluten Free.
Thaw in the refrigerator for 2 to 3 days or until completely thawed. In a large skillet, brown the chicken breasts over medium heat for 10 to 12 minutes, turning to brown the sides evenly, until they read 165 degrees on your meat thermometer. Add the contents of the corn sauce package in the same skillet. Cook and stir the mixture, bringing it to a boil. Reduce the heat and simmer, uncovered, for 10 minutes or until the sauce it thickened and bubbly.
Serve with steamed baby carrots