Chicken with sweet corn and potato sautee
4 boneless skinless chicken breasts
Salt and pepper
Lemon juice
2 large baking potatoes scrubbed or peeled
4 T evoo
1 t thyme
1 med. onion finally chopped
2 garlic cloves
1 bag of frozen corn kernels
1 1/4 c chicken stock
2 T butter
1/4 c fresh parsley
Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.
Cut the potato into bit sized pieces. Heat a large nonstick skillet over med-high heat with 2 T of the evoo. Add the potatoes; resist stirring for two minutes allowing them to brown. Add onions and garlic and cook stirring occasionally for 7 to 8 min or until the potatoes are tender.
While the potatoes are cooking, preheat a second large skillet with the remaining 2 T of evil. Add the chicken breasts and cook for 5-6 min on each side.
While chicken is cooking, add corn kernels to the potatoes and cook, stirring frequently for 2-3 min. Add the chicken stock, turn the heat up to high, and bring stock up to a bubble and continue to cook for 3 min., or until the liquids have reduced by half. Turn the heat off and add the butter and parsley, stirring until the butter is melted.
Serve the chicken whole or sliced on top of the sweet corn and potato saute.
Salt and pepper
Lemon juice
2 large baking potatoes scrubbed or peeled
4 T evoo
1 t thyme
1 med. onion finally chopped
2 garlic cloves
1 bag of frozen corn kernels
1 1/4 c chicken stock
2 T butter
1/4 c fresh parsley
Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.
Cut the potato into bit sized pieces. Heat a large nonstick skillet over med-high heat with 2 T of the evoo. Add the potatoes; resist stirring for two minutes allowing them to brown. Add onions and garlic and cook stirring occasionally for 7 to 8 min or until the potatoes are tender.
While the potatoes are cooking, preheat a second large skillet with the remaining 2 T of evil. Add the chicken breasts and cook for 5-6 min on each side.
While chicken is cooking, add corn kernels to the potatoes and cook, stirring frequently for 2-3 min. Add the chicken stock, turn the heat up to high, and bring stock up to a bubble and continue to cook for 3 min., or until the liquids have reduced by half. Turn the heat off and add the butter and parsley, stirring until the butter is melted.
Serve the chicken whole or sliced on top of the sweet corn and potato saute.
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