Grills
Chicken With Balsamic Succotash Recipe
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Ingredients
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 1 teaspoon ⁄2salt
- 1 teaspoon ⁄2black pepper
- 4 pounds boneless skinless chicken breasts 1 1/2total
- 2 tablespoons olive oil divided
- 1 cup chopped onion use a sweet variety such as Vidalia
- 2 garlic cloves minced
- 1 inch sweet red pepper cut into 1/2pieces
- 2 cups frozen corn thawed
- 2 cups frozen lima beans thawed
- 3 tablespoons balsamic vinegar
- 1 cup ⁄4chicken broth or water
- 1 tablespoon chopped parsley
Ingredients
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Rate this recipe!
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Instructions
- Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
- In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
- Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
- To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.
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