Pan-roasted Chicken Breast W/sweet Corn And Potato Ragout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Grains | Entertain, Main dish, Poultry, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | T | 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 | Tomato, peeled seeded and | |
| diced | ||
| 8 | Stalks asparagus, sliced in | |
| 2 inch slices | ||
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 244
Total Fat: 27.7g
Cholesterol: 141.8mg
Sodium: 2905.8mg
Potassium: 2057mg
Carbohydrates: 40.9g
Fiber: 11.1g
Sugar: 4.8g
Protein: 49g