Friday, June 8, 2018

Did You Say Bacon?

Winner Winner Chicken Dinner! In less than 30 minutes!!!! Oh, this was really good. I found this recipe on Pan Seared Chicken Cutlets with Summer Succotash. The chicken was perfectly moist. I did make a couple of changes in the recipe. I did not use Lima Beans. Someone in the house is not a fan. I substituted frozen peas. Speaking of frozen, I used frozen corn in place of the ears of corn. And the bacon was an added treat.

From, Pan Seared Chicken Cutlets with Summer Succotash -

4 thick-cut slices bacon, chopped
4 6-oz. chicken cutlets
1 teaspoon kosher salt, divided
½ 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
¾ 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 ½ 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 ½ teaspoon salt and ¼ teaspoon pepper. Serve with chicken and top with parsley.

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