Chicken With Balsamic Succotash

We eat a lot of chicken and I'm always looking for ways to make it different. This quick recipe certainly is that!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon chili powder
• 1  teaspoon chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 4  boneless skinless chicken breasts (1 1/2 pounds total)
• 2  tablespoons olive oil, divided
• 1  cup  chopped onion, use a sweet variety such as Vidalia
• 2  garlic cloves, minced
• 1  sweet red pepper, cut into 1/2 inch pieces
• 2  cups frozen corn, thawed
• 2  cups frozen lima beans, thawed
• 3  tablespoons  balsamic vinegar (good, as Ina would would say ,-)
• 1⁄4 cup chicken broth (or water)
• 1  tablespoon  chopped parsley

Directions

1. Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
3. In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
4. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
5. To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.