Sauted Chicken With Corn And Edamame Recipes

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SAUTEED CORN AND EDAMAME



Sauteed Corn and Edamame image

Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.

Provided by Martha Stewart

Number Of Ingredients 7

3 tablespoons olive oil, divided
1 large shallot, halved lengthwise and thinly sliced crosswise (1/3 cup)
16 ounces frozen edamame
10 ounces frozen corn
1 teaspoon coarse salt
1/8 teaspoon ground black pepper
2 tablespoons thinly sliced fresh basil

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
  • Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
  • Remove from heat; stir in basil and remaining tablespoon oil and serve.

SAUTÉED CHICKEN WITH CORN AND EDAMAME



SAUTÉED CHICKEN WITH CORN AND EDAMAME image

Categories     Chicken

Yield 4 Servings

Number Of Ingredients 8

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

Steps:

  • 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 20 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.

SAUTéED CHICKEN WITH CORN AND EDAMAME



Sautéed Chicken With Corn and Edamame image

This is from Real Simple. This is my idea of an ideal summer dinner! I don't see why you couldn't do the chicken on the grill instead of in the oven.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces sliced bacon
1 tablespoon olive oil
24 ounces 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 (or frozen)

Steps:

  • 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.

Nutrition Facts : Calories 605.5, Fat 27.5, SaturatedFat 6.4, Cholesterol 117.9, Sodium 805.1, Carbohydrate 31.1, Fiber 7.5, Sugar 1.6, Protein 61.4

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