Chicken With A Sweet Corn Potato Saute Recipes

AZTEC CHICKEN WITH SWEET POTATO-CORN MASH

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.

CHICKEN SWEET POTATO SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

CHICKEN WITH A SWEET CORN AND POTATO SAUTé

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.

BUTTERMILK-BATTERED CHICKEN BREAST WITH SWEET CORN SAUCE

Steps:

• In a medium pan, sauté corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeño and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.
• With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.

CHICKEN WITH A SWEET CORN & POTATO SAUTE

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.