Pan Roasted Chicken Breast With Sweet Corn And Potato Ragout Recipe
Servings: 4
Ingredients
- 1 Tbsp. Vegetable oil
- 4 x ( 7 ounce.) chicken breasts, boned with skin on
- 1 c. Chicken stock
- Â Â Salt and freshly grnd pepper
- 1Â 1/2 c. Whipping cream
- 1Â 1/4 c. Diced red potatoes, cooked till crisp tender, diced
- 2 x Ears corn, cooked and sliced off cob
- 1 c. Green onions, sliced
- 1 lrg Tomato, peeled, seeded and diced
- 8 stalk asparagus, sliced in 2 inch slices
- 2 Tbsp. Finely minced chives
- 1/4 c. Grated Parmesan cheese
- Â Â Salt & freshly grnd pepper
Directions
- Place a heavy skillet on high heat. Add in vegetable oil. Season chicken with salt and pepper. Add in to skillet skin side up and cook till golden, about 2 min. Turn over on to skin side. Cover skillet. Cook 1 minute longer. Turn heat off and leave pan undisturbed for 12 to 15 min.
- Remove chicken and place skin side up on a baking sheet. Pour excess oil from skillet. Add in stock, cream and all vegetables. Bring to boil, boil about 3 to 5 min till liquid is slightly thickened. Remove from heat.
- Add in chives and cheese. Taste for seasoning, adding salt and pepper as required.
- Place chicken under broiler to crisp skin, if needed. Divide ragout onto 4 dinner plates. Slice each breast into 3 and place on top of ragout.
- Serves
- Wine Country
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 555 | |
| Calories from Fat 329 | 59% |
| Total Fat 36.99g | 46% |
| Saturated Fat 16.01g | 64% |
| Trans Fat 0.28g | |
| Cholesterol 169mg | 56% |
| Sodium 318mg | 13% |
| Potassium 902mg | 26% |
| Total Carbs 16.49g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.13g | 2% |
| Protein 39.66g | 63% |
