Pan-Seared Chicken Cutlets with Summer Corn Succotash
4 thick-cut slices bacon, chopped
4 6-oz. chicken cutlets
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
5 scallions, thinly sliced, green and white parts separated
3 cups fresh corn kernels (from about 4 ears)
2 cups frozen lima beans, thawed
3/4 cup chicken stock
2 tablespoons red wine vinegar
Parsley leaves, for serving
Cook bacon in a large nonstick skillet over medium, stirring occasionally, until crisp, 5 to 7 minutes. Drain on paper towels, reserving drippings in skillet.
Season chicken with 1/2 teaspoon salt and ? teaspoon pepper and cook in drippings over medium-high until golden and cooked through, about 3 minutes per side. Transfer to a plate.
Add scallion whites to skillet and cook, stirring, until softened, 1 minute. Add corn and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in lima beans and stock and cook, stirring occasionally, until liquid is reduced and nearly dry, 7 to 9 minutes. Stir in vinegar, scallion greens, bacon, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with chicken and top with parsley.