Quick Chick with Corn and Beans

I had some boneless, skinless chicken breasts on hand along with some corn on the cob, green beans, tomatoes, parsley and coriander.  This was a cinch to make and tasted really good.  I don't have a picture of the cutting board this time because I wasn't staging anything to post.  Halfway into preparing this meal, I started to take some photos because I wanted to share the recipe, so this post is sort of a mish mash. This is a great weekday meal because it's quick and easy. Don't worry about the pesto; I had some in the freezer from a batch I made with wild leeks I found while hiking.  I'm sure this chicken would taste great without it. If you have a shellfish allergy, omit the chili shrimp sauce as well. It would taste good with some black bean sauce or a dash of tamari.

ON THE CUTTING BOARD:

Corn on the cob, green beans, tomatoes, chicken breasts, lemon,
flat leaf parsley, coriander, leek pesto, chili shrimp sauce (in Asian
section of markets), garlic powder chicken broth, sea salt, pepper, olive oil.

STEP ONE:



Heat one T. of olive oil in a skillet. Cut the corn off
the cob and mix with green beans cut into 2-inch pieces.
Cut small tomatoes in half. When oil is heated,
add to a skillet. Add 1 tsp. chili shrimp sauce
and a T. or two of leek pesto. Mix and saute for
about 10 minutes on a medium low heat.  Add
chopped parsley and coriander just before you
take off the heat and stir.  Meanwhile, pound
the chicken breasts between wax paper until about
a half-inch thick.



:

Grate a T. of lemon zest and chop up some fresh sage.
Sprinkle garlic powder on chicken along with a little
kosher salt and freshly ground pepper. Top with sage.
In a very hot skillet, sear the chicken breasts on both
sides in about 2 T. of olive oil and then let cook
about 5 minutes per side (or less).  Remove from the
heat.

STEP THREE:



Scrape the pan with the yummy bits to loosen them.
Add about a half-cup of chicken broth. If you have
white wine, pour in a little. Cook the pan juices
for a few minutes (if you add wine, let it simmer a
little longer).  It should reduce a little. There isn't
much to scrape up since these are boneless, skinless
breasts, but you can still get a nice flavor.

STEP FOUR:



Arrange the plates and pour the pan juice over the
chicken.  Eat and enjoy!  I added some potatoes to
this meal as well.

ALLA VOSTRA SALUTE!