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)
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