Sautéed Chicken With Corn and Edamame |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Real Simple. This is my idea of an ideal summer dinner! I don't see why you couldn't do the chicken on the grill instead of in the oven. Ingredients:
4 ounces sliced bacon |
1 tablespoon olive oil |
24 ounces boneless skinless chicken breasts |
3/4 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 large red onion, thinly sliced |
2 cups frozen shelled edamame, thawed |
1 1/2 cups corn kernels, fresh (or frozen) |
Directions:
1. Heat oven to 400°F
2. In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat.
3. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side.
4. Transfer to a baking dish and roast until cooked through, about 8 minutes.
5. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes.
6. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
7. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper.
8. Spoon onto individual plates and serve with the chicken.
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