SautÉed Chicken With Corn And Edamame Recipes

SAUTEED EDAMAME

Steps:

• Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender. (Reserve leftover Sauteed Edamame for online Round 2 Recipe "Bowtie Pasta with Edamame.)
• Use the leftovers from this recipe to make (Web Exclusive) Round 2 Recipe: Edamame with Pasta.

SAUTEED CORN AND EDAMAME

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 BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.