Pan-Seared Chicken Cutlets with Summer Corn Succotash  Chicken  539 reads

Pan-Seared Chicken Cutlets wit


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.

Nutrition Facts Per Serving:
430 calories; fat 8g; saturated fat 2g; cholesterol 107mg; fiber 8g; protein 47g; carbohydrates 44g; sodium 840mg; sugars 8g.

Serves 4




Rating 2.67/5
Rating: 2.7/5 (6 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team