Add lots of crunch and color to any meal with just-picked corn on the cob.

Recipe by MyRecipes September 2005


Recipe Summary

15 mins
25 mins
40 mins
6 Servings


Ingredient Checklist


Instructions Checklist
  • Season chicken breasts with 1/4 tsp. each salt and pepper and sprinkle with flour. Heat olive oil in a heavy, 2 1/2-quart pot over medium heat. Add chicken, skin-side down, and cook, covered, until nicely golden, about 7 minutes. Turn chicken breasts over, cover and cook until juices run clear when chicken is pierced with a knife, about 8 minutes. Remove chicken from heat, transfer to a board and let cool. Set pot aside.

  • In same pot chicken was cooked in, melt butter over medium heat. Add squash, zucchini, lima beans and corn and cook, stirring often, until squash is wilted, 4 to 5 minutes.

  • While vegetables are cooking, cut chicken into 3/4-inch chunks. Add to vegetables along with tomato and broth. Season with remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook, stirring until heated through, about 3 minutes. Sprinkle chives on top just before serving.

Nutrition Facts

381 calories; fat 22g; saturated fat 7g; protein 26g; carbohydrates 21g; fiber 4g; cholesterol 76mg; sodium 1mg.