Chicken With Balsamic Succotash Food

CREAMY CHICKEN SUCCOTASH

Steps:

• In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
• Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
• Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

BARBECUE CHICKEN WITH SUCCOTASH

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
• Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
• Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
• Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BALSAMIC SUCCOTASH

Steps:

• In a large nonstick skillet, melt butter over medium heat.
• Add in onion and garlic; stir/saute for 3 minutes or until onion is soft.
• Add in corn, bell pepper, basil, and beans; stir/saute 4 minutes.
• Add in broth, sugar, salt, and pepper; cook 7 minutes or until liquid almost evaporates.
• Remove skillet from heat and stir in vinegar.

CHICKEN WITH BALSAMIC SUCCOTASH

Steps:

• Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
• In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
• Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
• To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.