Chicken with Summer Succotash
Try this Chicken with Summer Succotash recipe, or contribute your own.
Try this Chicken with Summer Succotash recipe, or contribute your own.
- 4 cloves garlic minced
- 1/2 red onion chopped
- 1 tablespoon extra virgin olive oil
- 1 small zucchini chopped
- garlic salt and pepper
- 1/4 cup packed fresh basil chopped
- 2 tablespoons butter divided
- 4 chicken breasts pounded to an even thickness
- 1 small red pepper chopped
- 2 cups sweet corn kernels (about 3 ears worth)
- 1 tablespoons balsamic vinegar
- Carbohydrate 5.10079875137523 g
- Cholesterol 15.2515625065405 mg
- Fat 7.51319062746744 g
- Fiber 1.03374999344349 g
- Protein 1.00917437506537 g
- Saturated Fat 3.89154150156266 g
- Serving Size 1 1 Serving (79g)
- Sodium 46.6165000193773 mg
- Sugar 4.06704875793174 g
- Trans Fat 0.50929462517273 g
- Calories 89 calories
Step-by-step
- Heat a large skillet over medium-high heat then spray with nonstick spray.
- Season both sides of chicken breasts with garlic salt and pepper then saute for 3-4 minutes per side or until cooked through.
- Remove to a plate then tent a piece of foil on top to keep chicken warm.
- Turn heat down to medium then add 1 Tablespoon butter and extra virgin olive oil.
- Add red onion and peppers, season with salt and pepper, and then saute for 3 minutes.
- Turn heat up to medium-high then add remaining 1 Tablespoon butter, zucchini, and sweet corn kernels, season with more salt and pepper, and then saute for another 3 minutes, or until vegetables are crisp tender.
- Add garlic then saute for 1 minute.
- Add balsamic vinegar then saute until absorbed, 1 minute.
- Remove skillet from heat then stir in fresh basil.
- Taste then add salt and pepper if necessary, and then plate chicken topped with succotash.
Traditional succotash relies on lima beans and heavy cream, but this lighter version strips away the excess dairy to highlight fresh sweet corn and crisp zucchini. Transitioning from a protein sear to a vegetable sauté in the same pan saves water and retains fond. Minimizing dishwashing starts with strategic equipment choices.
The Single-Skillet Method
A twelve-inch heavy-bottomed cast iron or stainless steel skillet is mandatory here. Avoid lightweight aluminum pans that create hot spots and burn minced garlic before the vegetables soften. Pound chicken breasts to exactly one-half inch thickness. This measurement ensures the meat cooks in precisely six to eight minutes without drying out. Sear the poultry first over medium-high heat. Tent the cooked chicken under aluminum foil to trap residual heat while the pan handles the vegetables. Red onions and red peppers require three minutes of initial sweating to soften their structural fibers. Sweet corn and zucchini follow with an increased heat level to develop slight charring without steaming. Introduce minced garlic during the final sixty seconds of cooking to prevent acrid bitterness. Deglaze the pan with balsamic vinegar immediately after the garlic softens, scraping up browned bits with a wooden spatula.
- Garlic burns quickly; add it only after denser vegetables reach crisp-tender status.
- Pound meat uniformly so thin edges do not overcook while thick centers remain raw.
- Scrape the pan bottom during the vinegar reduction to incorporate caramelized fond into the vegetables.
