Potato-crusted Chicken With Creole Succotash Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: 6-ounce chicken breast,
Halves,
Salt and pepper,
2 tbsp: Dijon mustard,
2 large: Idaho potatoes, peeled
2 tbsp: Oil,
Creole Succotash:,
1 tsp: Oil,
1/4 cup: Each, diced red and green
Bell peppers,
1/4 cup: Diced onion,
1 cup: Corn kernels,
1 cup: Cooked lima beans,
, (preferably slightly
Creamy),
1 1/2 tbsp: Minced garlic,
1 cup: Stock,
1 tbsp: Butter,
1 tsp: Chopped fresh thyme,
Directions:
Preheat oven to 375 degrees. Season chicken with salt and pepper.
Thoroughly coat with mustard on all sides. Onto a clean kitchen towel
grate potatoes on large holes of 4-sided grater. Gather up towel and
squeeze out liquid. Spread out towel, season potatoes with salt and
pepper, and shape into 2 rectangles. Place potato rectangles on work
surface, lay a chicken breast half on top of each and carefully fold
potato around to form a packet, pressing firmly. Heat oil in a large
nonstick pan and add chicken. Cook until first side is golden brown,
shaking pan frequently to prevent sticking. Using a large spatula
carefully flip chicken, sautJ until just golden and transfer to an
oiled baking sheet; bake 10 to 12 minutes or until chicken is cooked
through.
Prepare succotash: Heat oil in a sautJ pan. Add peppers, onion and
corn kernels, and cook, tossing, 3 minutes. Add limas and garlic,
cook 3 minutes. Add stock, butter and thyme and cook 4 minutes.
Season with salt and pepper. To serve, spoon a generous portion of
succotash onto each of 2 plates and top with chicken.
Yield: 2 servings
ESSENCE OF EMERIL SHOW#EE91
Source from luhu.jp
Thoroughly coat with mustard on all sides. Onto a clean kitchen towel
grate potatoes on large holes of 4-sided grater. Gather up towel and
squeeze out liquid. Spread out towel, season potatoes with salt and
pepper, and shape into 2 rectangles. Place potato rectangles on work
surface, lay a chicken breast half on top of each and carefully fold
potato around to form a packet, pressing firmly. Heat oil in a large
nonstick pan and add chicken. Cook until first side is golden brown,
shaking pan frequently to prevent sticking. Using a large spatula
carefully flip chicken, sautJ until just golden and transfer to an
oiled baking sheet; bake 10 to 12 minutes or until chicken is cooked
through.
Prepare succotash: Heat oil in a sautJ pan. Add peppers, onion and
corn kernels, and cook, tossing, 3 minutes. Add limas and garlic,
cook 3 minutes. Add stock, butter and thyme and cook 4 minutes.
Season with salt and pepper. To serve, spoon a generous portion of
succotash onto each of 2 plates and top with chicken.
Yield: 2 servings
ESSENCE OF EMERIL SHOW#EE91
Source from luhu.jp
Tags
Emeril