Last week I came home from a business trip to a candle lit dinner cooked by my husband. He made the most amazing chicken dish. it was from a recipe that I had cut out of Real Simple magazine. It was so delicious and healthy. The chicken was so moist and flavorful. And you know it had to be easy since my husband made it. The above picture is what the meal actually looked like when I got home.
Sautéed Chicken with Corn and Edamame
4 ounces sliced bacon
1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
1 1/2 cups corn kernels, fresh (from 2 ears) or frozen
Heat oven to 400° F.
In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat.
Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side. Transfer to a baking dish and roast until cooked through, about 8 minutes.
Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken.
Shortcut: Omit the bacon to save time and cut fat.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 259(38% from fat); FAT 11g (sat 1g); CHOLESTEROL 23mg; CARBOHYDRATE 21g; SODIUM 489mg; PROTEIN 18g; FIBER 7g; SUGAR 9g