What’s for Dinner? Pan-Seared Chicken Cutlets with Summer Corn Succotash

Sufferin' Succotash - it's Pan-Seared Chicken Cutlets with Summer Corn Succotash!

The Occasion: Casual supper on the patio, watching the pink-streaky sky of a summer sunset. (Ssssorry, I couldn’t resist the alliteration!)

The Recipe: The recipe for chicken cutlets and summer succotash comes from Real Simple, a great lifestyle magazine in print and online. I’m a big fan of their carefree/no worries outlook, which comes through in their recipes as well as homecare tips. It was the photo that grabbed me and sent me shopping for ingredients.

What Makes It Special: Who can say No to sweet summer corn, no matter what the treatment? Especially when the treatment involves bacon! 

Serve With: A raw fresh vegetable – maybe sliced tomatoes? Carrot sticks? – is all you need to accompany this quick and easy meal. A glass of raspberry flavored iced tea might be nice alongside.

The Playlist: Seeking out the perfect tunes to pair with the posts here on Entertain the Possibilities is a great adventure which sometimes turns up the most delightful surprises. Today is one of those days. 

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May I present to you Sufferin’ Succotash by the Music Machine led by Sean Bonniwell, an L.A. garage band from the late 60s with psychedelic overtones and a rebellious attitude. 

Per Wikipedia: The Music Machine is today considered by many critics to be a one of the groundbreaking acts of the 1960s. Their style is now recognized as a pioneering force in proto-punk. Go ahead, turn it up.  
Click on the photos to enlarge them and read the captions.

The Verdict: We loved this dish. It was tasty, hearty, satisfying, summery – everything you want at dinnertime. Meal prep was quick and easy. You can make swaps if you like – substitute fish fillets for the chicken, or exchange shelled edamame for the lima beans, for example. But keep the fresh, local corn! 

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Pan-Seared Chicken Cutlets with Summer Corn Succotash
Recipe source: Robby Melvin, Real Simple, July 2017

INGREDIENTS:

• 4 thick-cut slices bacon, chopped
• 4 6-ounce chicken cutlets
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 5 scallions, thinly sliced, green and white parts separated
• 3 cups fresh corn kernels (from about 4 ears)
• 2 cups frozen lima beans, thawed
• ¾ cup chicken stock
• 2 tablespoons red wine vinegar
• Parsley leaves, for serving

 
DIRECTIONS:

• Cook the bacon in a large nonstick skillet over medium heat, stirring and turning occasionally, until crisp, about 6-7 minutes. Drain on paper towels, but leave the drippings in the skillet.
• Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook in bacon drippings over medium heat until golden and cooked through, about 3 minutes per side. Transfer to a plate.
• Increase the heat to medium-high. Add the sliced scallion whites to the skillet and cook, stirring, until softened, about 1 minute.
• Add the fresh corn and cook, stirring occasionally, until crisp-tender, about 5 minutes.
• Stir in the lima beans and chicken stock. Cook, stirring occasionally, until liquid is reduced and nearly dry, 7-9 minutes. Remove pan from heat.
• Stir in the vinegar, scallion greens, bacon, and remaining ½ teaspoon salt and ¼ teaspoon pepper.
• Serve with chicken and top with parsley.

Do you prefer to eat corn ON the cob or off?