| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
6-ounce chicken breast halves |
|
|
Salt and pepper |
| 2 |
tb |
Dijon mustard |
| 2 |
lg |
Idaho potatoes; peeled |
| 2 |
tb |
Oil |
| 1 |
ts |
Oil |
| 1/4 |
c |
Each; diced red and green bell peppers |
| 1/4 |
c |
Diced onion |
| 1 |
c |
Corn kernels |
| 1 |
c |
Cooked lima beans; (preferably slightly creamy) |
| 1 1/2 |
tb |
Minced garlic |
| 1 |
c |
Stock |
| 1 |
tb |
Butter |
| 1 |
ts |
Chopped fresh thyme |
INSTRUCTIONS
CREOLE SUCCOTASH
ESSENCE OF EMERIL SHOW#EE91
Preheat oven to 375 degrees. Season chicken with salt and pepper.
Thoroughly coat with mustard on all sides. Onto a clean kitchen towel grate
potatoes on large holes of 4-sided grater. Gather up towel and squeeze out
liquid. Spread out towel, season potatoes with salt and pepper, and shape
into 2 rectangles. Place potato rectangles on work surface, lay a chicken
breast half on top of each and carefully fold potato around to form a
packet, pressing firmly. Heat oil in a large nonstick pan and add chicken.
Cook until first side is golden brown, shaking pan frequently to prevent
sticking. Using a large spatula carefully flip chicken, sautJ until just
golden and transfer to an oiled baking sheet; bake 10 to 12 minutes or
until chicken is cooked through.
Prepare succotash: Heat oil in a sautJ pan. Add peppers, onion and corn
kernels, and cook, tossing, 3 minutes. Add limas and garlic, cook 3
minutes. Add stock, butter and thyme and cook 4 minutes. Season with salt
and pepper. To serve, spoon a generous portion of succotash onto each of 2
plates and top with chicken.
Yield: 2 servings
Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Jan 9,
1998
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”