Pan-Seared Chicken Cutlets With Summer Corn Succotash

By hicksofmarvin

Ingredients

• 4 thick-cut slices bacon, chopped
• 4 6-oz. chicken cutlets 1 teaspoon kosher salt, divided
• 1/2 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
• 3/4 cup chicken stock
• 2 tablespoons red wine vinegar

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

Step 1
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.

Step 2
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.

Step 3
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.