Prep Time
15 Mins
Cook Time
25 Mins
6 Servings

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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