"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sauteed Chicken with Corn and Edamame Recipe

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This recipe for Sauteed Chicken with Corn and Edamame, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moira Hyland
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces sliced bacon
1 tablespoon olive oil
4 6-ounces boneless, skinless chicken breasts
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
1 1/2 cups corn kernels, fresh (from 2 ears)

Directions:
Directions:
Heat oven to 400 degrees. In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side. Transfer to baking dish and roast until cooked through, about 8 minutes. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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