Chicken With Balsamic Succotash |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We eat a lot of chicken and I'm always looking for ways to make it different. This quick recipe certainly is that! Ingredients:
1 tablespoon chili powder |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
4 boneless skinless chicken breasts (1 1/2 pounds total) |
2 tablespoons olive oil, divided |
1 cup chopped onion, use a sweet variety such as vidalia |
2 garlic cloves, minced |
1 sweet red pepper, cut into 1/2 inch pieces |
2 cups frozen corn, thawed |
2 cups frozen lima beans, thawed |
3 tablespoons balsamic vinegar (good, as ina would would say ,-) |
1/4 cup chicken broth (or water) |
1 tablespoon chopped parsley |
Directions:
1. Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
3. In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
4. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
5. To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.
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