My F&W
quick save (...)
Skillet Chicken with Summer Succotash
© Wendell T. Webber

Skillet Chicken with Summer Succotash

  • SERVINGS: 6
  • HEALTHY
  1. 6 cups fresh corn kernels (about 9 ears)
  2. 1/4 vanilla bean
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons chopped tarragon
  5. 2 teaspoons finely grated lemon zest
  6. Salt and freshly ground pepper
  7. 2 tablespoons grapeseed oil or extra-virgin olive oil
  8. Four 6-ounce skinless, boneless chicken breast halves
  9. 4 carrots, cut into 1/4-inch dice
  10. 1/2 Spanish onion, finely chopped
  11. 1 pound baby lima beans, shelled
  12. Lemon wedges, for serving
  1. In a vegetable juicer, juice 4 cups of the corn kernels; strain the juice through a fine sieve into a small saucepan. Add the vanilla bean and cook over low heat, stirring often, until thickened, about 25 minutes. Add the lemon juice, 1 tablespoon of the tarragon and the lemon zest and season with salt and pepper.
  2. Heat 1/2 tablespoon of the oil in a large nonstick skillet. Season the chicken breasts generously with salt and pepper, add to the skillet and cook over moderately high heat until browned, about 6 minutes per side. Transfer to a plate.
  3. In the same skillet, heat 1 tablespoon of the oil. Add the carrots and cook over moderate heat for 5 minutes. Add the onion and cook for 5 minutes. Add the lima beans and cook for 4 minutes. Transfer the vegetables to a bowl.
  4. In the same skillet, heat the remaining 1/2 tablespoon of oil. Add the remaining 2 cups of corn kernels and stir to coat with the oil. Cook over moderately high heat, stirring once, until browned, about 5 minutes. Stir in the corn sauce, the remaining 1 tablespoon of tarragon and the reserved vegetables. Cut the chicken into chunks or slices and serve with the succotash and lemon wedges.
Notes One serving 404 calories, 8.6 gm total fat, 1.5 gm saturated fat.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.