Sauteed Chicken Breasts With Country Ham And Summer Succotash Recipe

Name: Sauteed Chicken Breasts With Country Ham And Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 1 cup chopped onion; 1 red bell pepper, cut into 1/3-inch dice; 4 1/2 teaspoons fresh thyme leaves, divided; 2 garlic cloves, minced; 4 ounces haricots verts or slender green beans, trimmed, cut into 3/4-inch pieces (about 1 cup); 2 small zucchini, trimmed, cut into 1/3-inch dice; 1 cup fresh corn kernels (cut from 2 ears of corn); 4 skinless boneless chicken breast halves; 4 thin slices country ham or prosciutto (each about 6x3 inches); 1/2 cup all purpose flour; 2 tablespoons whipping cream

Servings: persons

5 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 red bell pepper, cut into 1/3-inch dice
4 1/2 teaspoons fresh thyme leaves, divided
2 garlic cloves, minced
4 ounces haricots verts or slender green beans, trimmed, cut into 3/4-inch pieces (about 1 cup)
2 small zucchini, trimmed, cut into 1/3-inch dice
1 cup fresh corn kernels (cut from 2 ears of corn)
4 skinless boneless chicken breast halves
4 thin slices country ham or prosciutto (each about 6x3 inches)
1/2 cup all purpose flour
2 tablespoons whipping cream

1
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion; saute until beginning to soften, 3 minutes. Add bell pepper, 1 1/2 teaspoons thyme, and garlic; saute 1 minute. Add beans; saute until just beginning to soften, about 3 minutes. Add zucchini; saute until all vegetables are crisp-tender, 4 minutes longer. Stir in corn; remove from heat.
2
Cover cutting board with large sheet of plastic wrap. Arrange chicken, smooth side up, on plastic wrap, spacing several inches apart. Sprinkle with remaining 3 teaspoons thyme, then pepper. Place 1 ham slice on each chicken breast, trimming so edges extend slightly over chicken. Place another sheet of plastic wrap atop chicken breasts. Using meat mallet or rolling pin, pound evenly to scant 1/2-inch thickness. Turn chicken over and sprinkle lightly with salt and pepper, then flour.
3
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Divide chicken between skillets, ham side up, and cook until edges of chicken begin to turn opaque, about 4 minutes. Turn chicken over and cook until cooked through, 4 minutes longer. Remove from heat; cover.
4
Rewarm succotash over medium-high heat, stirring constantly. Mix in cream; season with salt and pepper.
5
Transfer chicken to plates, ham side up. Spoon succotash alongside.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, divided, 1 cup chopped onion, 1 red bell pepper, cut into 1/3-inch dice, 4 1/2 teaspoons fresh thyme leaves, divided, and more.

Yes, Sauteed Chicken Breasts With Country Ham And Summer Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Chicken Breasts With Country Ham And Summer Succotash

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