Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout
Try this Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout recipe, or contribute your own. "Vegetables" and "Poultry" are two of the tags cooks chose for Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout.
Yield: 4 Servings Ready in 1 hours
favorite of 1 people 1 people want to try
|4 ( 7 oz.) chicken breasts,|
|1 cChicken Stock|
|2 tbFinely chopped chives|
|2 Ears corn, cooked and sliced|
|1/4 cGrated Parmesan cheese|
|1 lgTomato, peeled, seeded and|
|8 Stalks asparagus, sliced in|
|1 cGreen onions, sliced|
|1 tbVegetable oil|
|1 1/2 cWhipping cream|
|Salt & freshly ground pepper|
|1 1/4 cDiced red potatoes, cooked|
Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout Preparation
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 email@example.com Source: Autumn in Ontarios Wine Country Posted to MM-Recipes Digest by "Cindy Hartlin"
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