Skillet Chicken with Summer Succotash Recipe

Name: Skillet Chicken with Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups fresh corn kernels (about 9 ears); 1/4 vanilla bean; 2 tablespoons fresh lemon juice; 2 tablespoons chopped tarragon; 2 teaspoons finely grated lemon zest; Salt and freshly ground pepper; 2 tablespoons grapeseed oil or extra-virgin olive oil; Four 6-ounce skinless, boneless chicken breast halves; 4 carrots, cut into 1/4-inch dice; 1/2 Spanish onion, finely chopped; 1 pound baby lima beans, shelled; Lemon wedges, for serving

Servings: persons

6 cups fresh corn kernels (about 9 ears)
1/4 vanilla bean
2 tablespoons fresh lemon juice
2 tablespoons chopped tarragon
2 teaspoons finely grated lemon zest
Salt and freshly ground pepper
2 tablespoons grapeseed oil or extra-virgin olive oil
Four 6-ounce skinless, boneless chicken breast halves
4 carrots, cut into 1/4-inch dice
1/2 Spanish onion, finely chopped
1 pound baby lima beans, shelled
Lemon wedges, for serving

1
In a vegetable juicer, juice 4 cups of the corn kernels; strain the juice through a fine sieve into a small saucepan.
2
Add the vanilla bean and cook over low heat, stirring often, until thickened, about 25 minutes.
3
Add the lemon juice, 1 tablespoon of the tarragon and the lemon zest and season with salt and pepper.
4
Heat 1/2 tablespoon of the oil in a large nonstick skillet.
5
Season the chicken breasts generously with salt and pepper, add to the skillet and cook over moderately high heat until browned, about 6 minutes per side.
6
Transfer to a plate.
7
In the same skillet, heat 1 tablespoon of the oil.
8
Add the carrots and cook over moderate heat for 5 minutes.
9
Add the onion and cook for 5 minutes.
10
Add the lima beans and cook for 4 minutes.
11
Transfer the vegetables to a bowl.
12
In the same skillet, heat the remaining 1/2 tablespoon of oil.
13
Add the remaining 2 cups of corn kernels and stir to coat with the oil.
14
Cook over moderately high heat, stirring once, until browned, about 5 minutes.
15
Stir in the corn sauce, the remaining 1 tablespoon of tarragon and the reserved vegetables.
16
Cut the chicken into chunks or slices and serve with the succotash and lemon wedges.

587

kcal

Calories

Fat

107

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: 6 cups fresh corn kernels (about 9 ears), 1/4 vanilla bean, 2 tablespoons fresh lemon juice, 2 tablespoons chopped tarragon, and more.

Yes, Skillet Chicken with 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.

Skillet Chicken with Summer Succotash

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