Wow, I've been bad about blogging! I made this last week and I never posted it. The flavors were good, but my potatoes were a little too al dente. I also made way too much of the corn & potato saute. I should have cut that in half! But, I'll be making it again since overall we liked it.
As a bonus, I got to use my new zester that I got in Dallas!
Chicken with a Sweet Corn and Potato Saute
from Express Lane Meals by Rachael Ray
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean or peeled
4 T. extra virgin olive oil
1 t. dried thyme 1 medium onion, finely chopped
2 large garlic cloves, chopped
1 10-oz. box frozen corn kernels
1 1/4 c. chicken stock
2 T. butter
1/4 c. fresh flat-leaf parsley, chopped
Directions
Season the chicken breasts with salt, pepper and lemon juice. Let the chicken marinate while you get the rest of the meal going.
Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width - you want thin, bite-size pieces.
Heat a nonstick large skillet over medium-high heat with about 2 T. of the olive oil. Add the potatoes in an even layer across the hot skillet. Season with salt, pepper and thyme. Resist the temptation to stir the potatoes for about 2 minutes to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7-8 minutes or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn back the heat a little.
While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 T. olive oil. Add the chicken breasts and cook for 5-6 minutes on each side.
While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2-3 minutes. Add the chicken stock, turn the heat up to high and bring the stock up to a bubble. Continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley and lemon zest, stirring until the butter is completely melted.
Serve the chicken whole or sliced on top of the sweet corn and potato saute.
As a bonus, I got to use my new zester that I got in Dallas!
Chicken with a Sweet Corn and Potato Saute
from Express Lane Meals by Rachael Ray
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean or peeled
4 T. extra virgin olive oil
1 t. dried thyme 1 medium onion, finely chopped
2 large garlic cloves, chopped
1 10-oz. box frozen corn kernels
1 1/4 c. chicken stock
2 T. butter
1/4 c. fresh flat-leaf parsley, chopped
Directions
Season the chicken breasts with salt, pepper and lemon juice. Let the chicken marinate while you get the rest of the meal going.
Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width - you want thin, bite-size pieces.
Heat a nonstick large skillet over medium-high heat with about 2 T. of the olive oil. Add the potatoes in an even layer across the hot skillet. Season with salt, pepper and thyme. Resist the temptation to stir the potatoes for about 2 minutes to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7-8 minutes or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn back the heat a little.
While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 T. olive oil. Add the chicken breasts and cook for 5-6 minutes on each side.
While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2-3 minutes. Add the chicken stock, turn the heat up to high and bring the stock up to a bubble. Continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley and lemon zest, stirring until the butter is completely melted.
Serve the chicken whole or sliced on top of the sweet corn and potato saute.
The only change I made was to use red potatoes instead of baking potatoes. I did 4 poatoes for the two of us and I should have only done 2. I couldn't find a 10 oz. bag of corn, but I did find a 12 oz. Again, way too much. Next time, I'll just get the 16 oz. bag and use 1/2 of it.
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