Chicken With Balsamic Succotash

Submitted by SusieQusie

"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: 40mins
• Ingredients: 14
• 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.

Reviews

[Cookin-jo]

This is a fabulous recipe that my whole family loved and I can't wait to make it again. Absolutely delicious, easy to make and low in fat. The cooking times for each step are perfect. I wondered about the amount of balsamic vinegar and how it would go with the chili powder, but it really works so don't skimp on the vinegar. The big change I made was to substitute canned black beans, rinsed and drained, for the lima beans as no one here eats lima beans. I thought I had a red pepper but did not so I used jarred roasted red pepper. Perhaps not a true succotash my way but we loved it. This is good enough to serve to guests, at least those with adventurous tastes. Thanks, Susie!

 

[wfalck]

Very tasty and I will certainly make it again!

 

[paige]

This dish was very tasty! Next time I will probably add squash, and maybe some zucchini!

 

[dteply2002_12914343]

Very good. But it is better with smoked sausage which makes it hard to keep lit.

 

[DrGaellon]

Really tasty! I wasn't sure how chili and balsamic would go together, so I skimped on the chili powder, but it was good. I used a high-quality supermarket balsamic for the succotash, and dressed the whole plate with a drizzle of aceto balsamico tradizionale.