Sautéed Chicken with Corn and Edamame

Photo: Quentin Bacon

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 259
Caloriesfromfat 38 %
Fat 11 g
Satfat 1 g
Cholesterol 23 mg
Sodium 489 mg
Carbohydrate 21 g
Fiber 7 g
Sugars 9 g
Protein 18 g

Ingredients

4 ounces sliced bacon
1 tablespoon olive oil
4 6-ounce 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) or frozen

Preparation

Heat oven to 400° F.

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 a 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.

Shortcut: Omit the bacon to save time and cut fat.

Note:

Kate Merker,

June 2007