Sauteed Chicken Breasts With Country Ham And Summer Succotash Recipes

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion; sauté until beginning to soften, 3 minutes. Add bell pepper, 1 1/2 teaspoons thyme, and garlic; sauté 1 minute. Add beans; sauté until just beginning to soften, about 3 minutes. Add zucchini; sauté until all vegetables are crisp-tender, 4 minutes longer. Stir in corn; remove from heat.
• Cover cutting board with large sheet of plastic wrap. Arrange chicken, smooth side up, on plastic wrap, spacing several inches apart. Sprinkle with remaining 3 teaspoons thyme, then pepper. Place 1 ham slice on each chicken breast, trimming so edges extend slightly over chicken. Place another sheet of plastic wrap atop chicken breasts. Using meat mallet or rolling pin, pound evenly to scant 1/2-inch thickness. Turn chicken over and sprinkle lightly with salt and pepper, then flour.
• Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Divide chicken between skillets, ham side up, and cook until edges of chicken begin to turn opaque, about 4 minutes. Turn chicken over and cook until cooked through, 4 minutes longer. Remove from heat; cover.
• Rewarm succotash over medium-high heat, stirring constantly. Mix in cream; season with salt and pepper.
• Transfer chicken to plates, ham side up. Spoon succotash alongside.

Steps:

• Cut chicken breast halves in half.
• Heat oil& margarine in a skillet until hot.
• Combine the flour& pepper and coat the chicken.
• Cook chicken until brown, about 4 minutes on each side.
• Arrange in ungreased baking dish.
• Top with ham slices and sprinkle with mushrooms and cheese Pour reserved mushroom liquid into skillet.
• Cook over medium heat, about 30 seconds, stirring occasionally.
• Stir in wine and cook 30 seconds more.
• Pour over cheese.
• Cook uncovered in a 400 degree oven until cheese is melted, about 8 minutes.

Steps:

• Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
• In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
• Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
• To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.

Steps:

• Make the sauce:
• In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil. Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes. Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups. Add the pepper and salt to taste and keep the sauce warm, covered.
• To assemble:
• Preheat the oven to 200ºF. In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides. White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute. Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through. Transfer the cooked chicken to a baking pan and keep it warm in the oven. Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner. Serve the chicken with the sauce and grits.