Chicken With A Sweet Corn And Potato Sauté Recipes

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CHICKEN AND POTATO SAUTE



Chicken and Potato Saute image

I often depend on boneless skinless chicken breasts when I need to cook up dinner quickly. Simmering them in broth makes them moist and flavorful.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 12

1/4 cup butter, cubed
4 to 6 boneless skinless chicken breast halves
1 medium onion, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme, optional
Salt and pepper to taste
1 teaspoon chicken bouillon granules
1 cup hot water
1 can (16 ounces) whole potatoes, drained
1/4 cup red wine or water
Minced fresh parsley

Steps:

  • In a large skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic; cook about 5 minutes. , In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture; pour over chicken. Cover and simmer for 20 minutes. Add potatoes and wine or water; heat through. Sprinkle with parsley.

Nutrition Facts :

AZTEC CHICKEN WITH SWEET POTATO-CORN MASH



Aztec Chicken with Sweet Potato-Corn Mash image

A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.

Provided by Vintage Chef

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h32m

Yield 6

Number Of Ingredients 12

canola oil
¼ cup honey
2 tablespoons honey
1 tablespoon ancho chile powder
½ tablespoon garlic powder
2 teaspoons Mexican-style hot sauce (such as Cholula®)
6 (8 ounce) bone-in chicken breast halves
5 ears corn
1 tablespoon canola oil, or as needed
salt and ground black pepper to taste
2 large sweet potatoes
¼ cup heavy whipping cream

Steps:

  • Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
  • Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
  • Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

Nutrition Facts : Calories 780.3 calories, Carbohydrate 62.9 g, Cholesterol 141.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 50.4 g, SaturatedFat 7.3 g, Sodium 274 mg, Sugar 26.3 g

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  • Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  • Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

CHICKEN AND CORN CHOWDER WITH SWEET POTATOES



Chicken and Corn Chowder With Sweet Potatoes image

This is a prize winning recipe in Cook's Country magazine (slightly modified). It is a delicious chowder with a twist...it has corn muffin mix as a thickening agent. The sweet potatoes also add something a little different from the usual chowder. An added bonus is that it goes together fairly quickly. This received rave reviews from my weekly soup night gang. Try this chowder--your tummy will thank you.

Provided by MamaJ

Categories     Chowders

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 cups whole milk
1 (7 1/2 ounce) box corn muffin mix
2 tablespoons butter
1 onion, diced
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
2 quarts chicken broth
1 1/2 lbs chicken breasts, cut in 1/2 inch pieces
2 medium sweet potatoes, cut in 1/2 inch pieces
1 cup shredded monterey jack cheese
3 cups frozen corn
1/4-1/2 cup fresh parsley, chopped
salt
pepper

Steps:

  • Combine milk and muffin mix in a bowl. Set aside.
  • Saute onion in butter until soft (about 8 min.).
  • Add garlic, cumin, and oregano.
  • Cook until fragrant.
  • Add broth, chicken and potatoes.
  • Bring to a boil.
  • Reduce heat and simmer until potatoes are tender.
  • Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
  • Add cheese and corn and cook until heated through.
  • Season to taste with salt and pepper.
  • Add parsley. Stir and serve.

CHICKEN WITH A SWEET CORN & POTATO SAUTE



Chicken With a Sweet Corn & Potato Saute image

Make and share this Chicken With a Sweet Corn & Potato Saute recipe from Food.com.

Provided by Queen of Harts

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
salt & pepper
lemon, juice and zest of
2 large baking potatoes, scrubbed clean
4 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 medium sweet onion, finely chopped
2 large garlic cloves, finely chopped
1 (10 ounce) box frozen sweet corn
1 1/4 cups chicken stock or 1 1/4 cups chicken broth
2 tablespoons unsalted butter
1 teaspoon dried parsley

Steps:

  • Season the chicken with salt, pepper and lemon juice. Cover with plastic wrap and put in fridge to marinate while you work on the saute.
  • Using a food processor, finely chop the onion. Set aside. Chop the garlic and add to the onion.
  • Cut the potatoes in half lengthwise. Then cut them in half lengthwise again. Keep them cut side down on your cutting board and thinly slice them, as uniformly as possible, across the width so you end up with bite size, thin pieces.
  • Heat a large nonstick skillet over medium high heat and add 2 T of the olive oil. Add the potatoes in an even layer and season with salt, pepper and thyme. Let them sit for about two minutes while they brown up a little, then stir. Once they have browned, add the onions and garlic and cook about 8 minutes, until the potatoes are nearly tender.
  • Once you get the onions and potatoes going, add 2 T of olive oil to another large skillet over medium heat and add the chicken. Cook it about 6-7 minutes per side.
  • Once the taters are ready, add the corn to them and cook, stirring frequently, about 2 or 3 minutes. Then add the chicken stock and crank up the heat to high. Bring it to a bubble and let it go for about 3 or 4 minutes. The liquid should reduce by about half. Turn the heat off and add the butter, lemon zest and parsley. Stir until the butter melts.
  • Serve the chicken on top of the saute. Yum! Makes great leftovers, too.

Nutrition Facts : Calories 474.3, Fat 23.9, SaturatedFat 6.5, Cholesterol 93, Sodium 252.5, Carbohydrate 35.9, Fiber 3.5, Sugar 4.8, Protein 31

CHICKEN WITH A SWEET CORN AND POTATO SAUTé



Chicken with a Sweet Corn and Potato Sauté image

Categories     Chicken     Potato     Side     Marinate     Corn     Summer

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts
Salt and black pepper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean or peeled, it's up to you
4 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon dried thyme, 1/3 palmful
1 medium onion, finely chopped
2 large garlic cloves, chopped
1 10-ounce box frozen corn kernels
1 1/4 cups chicken stock
2 tablespoons unsalted butter
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.
  • Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width-you want thin, bite-size pieces.
  • Heat a nonstick large skillet over medium-high heat with about 2 tablespoons of the EVOO, twice around the pan. Add the potatoes in an even layer across the hot skillet. Season the sliced spuds with salt, pepper, and the thyme. Resist the temptation to stir the potatoes for about 2 minutes, to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7 to 8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat back a little.
  • While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 tablespoons of EVOO. Add the chicken breasts and cook for 5 to 6 minutes on each side.
  • While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley, and lemon zest, stirring until the butter is completely melted.
  • Serve the chicken whole or sliced on top of the sweet corn and potato sauté.

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