Pan-roasted chicken breast w/sweet corn and potato ragout

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
4 ( 7 oz.) chicken breasts, boned with skin on
1 cup Chicken stock
Salt and freshly ground pepper
1½ cup Whipping cream
1¼ cup Diced red potatoes, cooked until crisp tender, diced
2 Ears corn, cooked and sliced off cob
1 cup Green onions, sliced
1 large Tomato, peeled, seeded and diced
8 Stalks asparagus, sliced in 2 inch slices
2 tablespoons Finely chopped chives
¼ cup Grated Parmesan cheese
Salt & freshly ground pepper

Directions

Place a heavy skillet on high heat. Add vegetable oil. Season chicken with salt and pepper. Add to skillet skin side up and cook until golden brown, about 2 minutes. Turn over on to skin side. Cover skillet. Cook 1 minute longer. Turn heat off and leave pan undisturbed for 12 to 15 minutes.

Remove chicken and place skin side up on a baking sheet. Pour excess oil from skillet. Add stock, cream and all vegetables. Bring to boil, boil about 3 to 5 minutes until liquid is slightly thickened. Remove from heat.

Add chives and cheese. Taste for seasoning, adding salt and pepper as required.

Place chicken under broiler to crisp skin, if needed. Divide ragout onto 4 dinner plates. Slice each breast into 3 and place on top of ragout. Serves 4 Typed in MMFormat by cjhartlin@... Source: Autumn in Ontario's Wine Country

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 28, 1999

Related recipes