Name: Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout
Ingredients: 1 tb Vegetable oil; 4 ( 7 oz.) chicken breasts, boned with skin on; 1 c Chicken stock; Salt and freshly ground pepper; 1 1/2 c Whipping cream; 1 1/4 c Diced red potatoes, cooked until crisp tender, diced; 2 Ears corn, cooked and sliced off cob; 1 c Green onions, sliced; 1 lg Tomato, peeled, seeded and diced; 8 Stalks asparagus, sliced in 2 inch slices; 2 tb Finely chopped chives; 1/4 c Grated Parmesan cheese; Salt & freshly ground pepper

Our real problem is not our sins. If our sins were the problem, we might muster the will-power to pull out of this nose dive. But the good news of the gospel begins with some really bad news. Our sins only provoke a bigger problem: the wrath of God. Our real problem is not our sins but God. He is angry, He isn’t going away, and there is nothing we can do about it. If God is against us, who can be for us? But here is the good news. God has made God our salvation. He did it at the cross. God has provided a way of escape from God: in God. We run from His wrath by running toward His grace in Christ. And if God is for us, who can be against us?

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy, Grains		Poultry, Vegetables, Main dish, Entertain	4	Servings

INGREDIENTS

1	tb	Vegetable oil
4		( 7 oz.) chicken breasts, boned with skin on
1	c	Chicken stock
		Salt and freshly ground pepper
1 1/2	c	Whipping cream
1 1/4	c	Diced red potatoes, cooked until crisp tender, diced
2		Ears corn, cooked and sliced off cob
1	c	Green onions, sliced
1	lg	Tomato, peeled, seeded and diced
8		Stalks asparagus, sliced in 2 inch slices
2	tb	Finely chopped chives
1/4	c	Grated Parmesan cheese
		Salt & freshly ground pepper

INSTRUCTIONS

Place a heavy skillet on high heat.  Add vegetable oil.  Season chicken
with salt and pepper.  Add to skillet skin side up and cook until golden
brown, about 2 minutes.  Turn over on to skin side. Cover skillet. Cook 1
minute longer.  Turn heat off and leave pan undisturbed for 12 to 15
minutes.
Remove chicken and place skin side up on a baking sheet.  Pour excess oil
from skillet.  Add stock, cream and all vegetables.  Bring to boil, boil
about 3 to 5 minutes until liquid is slightly thickened. Remove from heat.
Add chives and cheese.  Taste for seasoning, adding salt and pepper as
required.
Place chicken under broiler to crisp skin, if needed.  Divide ragout onto 4
dinner plates.  Slice each breast into 3 and place on top of ragout. Serves
4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontario's
Wine Country
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 28, 1999

A Message from our Provider:

“Don’t confuse God’s patience with his final response”