Skillet Chicken with Summer Succotash

Name: Skillet Chicken with Summer Succotash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 454 grams baby lima beans, shelled; 4 carrots, cut into 1/4-inch dice; 1 liters fresh corn kernels (about 9 ears); 2 Tbsps fresh lemon juice; 6 servings Lemon wedges, for serving; 2 teaspoons finely grated lemon zest; 2 Tbsps grapeseed oil or extra-virgin olive oil; 1 Spanish onion, finely chopped; 6 servings Salt and freshly ground pepper; 680 grams skinless, boneless chicken breast halves; 2 Tbsps chopped tarragon; 0 vanilla bean

Need a gluten free and dairy free main course? Skillet Chicken with Summer Succotash could be an excellent recipe to try. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 427 calories, 35g of protein, and 10g of fat each. It will be a hit at your The Fourth Of July event. A mixture of baby lima beans, onion, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a vegetable juicer, juice 4 cups of the corn kernels; strain the juice through a fine sieve into a small saucepan.

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Corn Kernels

Vegetable

Juice

Equipment you will use

Sauce Pan

Juicer

Sieve

Add the vanilla bean and cook over low heat, stirring often, until thickened, about 25 minutes.

Ingredients you will need

Vanilla Bean

Add the lemon juice, 1 tablespoon of the tarragon and the lemon zest and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Zest

Tarragon

Heat 1/2 tablespoon of the oil in a large nonstick skillet. 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.

Ingredients you will need

Chicken Breast

Salt And Pepper

Cooking Oil

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Frying Pan

Transfer to a plate.

In the same skillet, heat 1 tablespoon of the oil.

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Cooking Oil

Equipment you will use

Frying Pan

Add the carrots and cook over moderate heat for 5 minutes.

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Carrot

Add the onion and cook for 5 minutes.

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Onion

Add the lima beans and cook for 4 minutes.

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Lima Beans

Transfer the vegetables to a bowl.

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Vegetable

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Bowl

In the same skillet, heat the remaining 1/2 tablespoon of oil.

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Cooking Oil

Equipment you will use

Frying Pan

Add the remaining 2 cups of corn kernels and stir to coat with the oil. Cook over moderately high heat, stirring once, until browned, about 5 minutes. Stir in the corn sauce, the remaining 1 tablespoon of tarragon and the reserved vegetables.

Ingredients you will need

Corn

Vegetable

Tarragon

Sauce

Cooking Oil

Cut the chicken into chunks or slices and serve with the succotash and lemon wedges.

Ingredients you will need

Lemon Wedge

Whole Chicken

Equipment

Ingredients

Servings:

454grams

baby lima beans, shelled 4

carrots, cut into 1/4-inch dice 1liters

fresh corn kernels (about 9 ears)2Tbsps

fresh lemon juice 6servings

Lemon wedges, for serving 2teaspoons

finely grated lemon zest 2Tbsps

grapeseed oil or extra-virgin olive oil 1

Spanish onion, finely chopped 6servings

Salt and freshly ground pepper 680grams

skinless, boneless chicken breast halves 2Tbsps

chopped tarragon 0

vanilla bean

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Schloss Vollrads Riesling Spatlese. Reviewers quite like it with a 4 out of 5 star rating and a price of about 29 dollars per bottle.