Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout

Ready in 1 hour

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.

Top-ranked recipe named "Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout"


Ingredients

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4 ( 7 oz.) chicken breasts,
1 c Chicken Stock
2 tb Finely chopped chives
2 Ears corn, cooked and sliced
1/4 c Grated Parmesan cheese
Salt
1 lg Tomato, peeled, seeded and
8 Stalks asparagus, sliced in
1 c Green onions, sliced
1 tb Vegetable oil
1 1/2 c Whipping cream
Salt & freshly ground pepper
1 1/4 c Diced red potatoes, cooked

Original recipe makes 4 Servings

Servings  

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 cjhartlin@email.msn.com Source: Autumn in Ontarios Wine Country Posted to MM-Recipes Digest by "Cindy Hartlin" on Sep 28, 1999

Calories Per Serving: 155 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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