2 tablespoons vegetable oil
1 tablespoon garlic powder
1 teaspoon dried parsley
1/4 cup canned black beans
2 large cubes chicken bouillon
2 tablespoons chilli powder
1 (15 ounce) can whole kernel corn
1 (10.5 ounce) can chicken broth
1/2 cup sliced mushrooms
1/4 cup sliced red onion
1/4 cup cooked chicken breast halves
1 cup sliced red bell pepper
4 skinless, boneless chicken breast halves
6 slices fresh onion, diced
2 tablespoons sweet pickle relish
Place oil, garlic powder, parsley, beans and chicken bouillon cubes in a large skillet over high heat. Cook, stirring occasionally, until oil is heated and the vegetables are tender. Remove from heat; stir in the chicken broth and mushrooms. Reduce heat to medium-low.
In a small mixing bowl, saute the chicken breasts in olive oil, garlic powder, parsley, 1/4 cup of the black bean soup, mushrooms, 1/4 cup of the chicken broth, and red onion. Spoon sauce onto chicken breasts, placing on top. Transfer chicken breasts to a platter. Serve with seasoning packet and pickle relish.
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