Creamy Chicken with Mushrooms and Baby Corn

My family loves chicken, but they also like variety.  This dish is perfect for a meal in one, served over steamed rice.
This dish is plenty of food for four.  I start off with four chicken breasts.  I've been buying my meat from a butcher at the Farmer's Market on 3rd Street called Marconda's Meats and Puritan Poultry.
You can ask your butcher to filet the chicken breasts, but I like to filet my own.

Wash the chicken, and dry with paper towel.  Generously salt and pepper the chicken.  I also add dried parsley.  I buy my spices and herbs from Penzeys in Santa Monica (www.penzeys.com).

Dredge each chicken filet in plain flour.

In a Dutch oven coat the bottom with canola oil and olive oil.  I like to use a bit of both.  The olive oil imparts a fruity flavor to the meat.

Sautée chicken until slightly browned, in stages, as to not crowd the pot.  Set sautéed chicken aside.

Sautée one chopped onion and about 1 pound of sliced white or cremini mushrooms.  I used white mushrooms in this recipe.

Add salt and pepper to taste.  I also added dried French Basil.

For this recipe I used two cans of Cream of Chicken.  I added 1/2 cup of water for each can into my pot.
I don't want my dish to be too watery.  Mix the Cream of Chicken well, incorporating it with the mushrooms and onion.

Add the sautéed chicken into the mixture.

I used one can of baby corn for this dish.  Rinse and chop the baby corn into bite size pieces.  Incorporate it into the sauce.

Lightly sprinkle some Paprika over the top and cover it. Finish it in the oven at 400°, while the rice cooks.  This should take about 25 minutes. I usually use Uncle Ben's Rice, I sometimes use Jasmine or Basmati rice for variety.  Always cook the rice according to the package directions.

My family always enjoys this dish.  

Sometimes you need variety, even when it comes to chicken.

Buon Appetito!