Better Homes and Gardens Quick Homemade by Better Homes & Gardens

Author:Better Homes & Gardens
Language: eng
Format: epub
Tags: Cooking
ISBN: 9781328624413
Publisher: HMH Books
Published: 2019-07-08T16:00:00+00:00

Blackened Chicken with Succotash

MAKES 4 SERVINGS

8 skinless, boneless chicken thighs (about 2¼ lb. total)

2 tsp. blackened seasoning

2 Tbsp. olive oil

2 strips bacon, chopped

1½ cups frozen roasted whole kernel corn

1 cup frozen shelled edamame

½ tsp. dried thyme, crushed

¾ cup cherry tomatoes, halved

¼ cup sliced green onions

Salt and black pepper

⅔ cup reduced-sodium chicken broth

2 Tbsp. heavy cream

2 Tbsp. butter

2 tsp. Dijon-style mustard

1. Sprinkle chicken all over with blackened seasoning. In an extra-large skillet heat oil over medium-high. Cook chicken 12 to 15 minutes or until chicken is done (170°F), turning chicken occasionally. Transfer to a platter; keep warm.

2. Meanwhile, for succotash, in a large skillet cook bacon over medium until crisp, stirring occasionally. Add corn, edamame, and thyme; cook and stir about 5 minutes or until crisp-tender. Stir in tomatoes, green onions, and salt and pepper to taste. Toss to combine and heat through. Add broth, stirring to loosen any browned bits. Bring to boiling; boil gently, uncovered, 3 to 5 minutes or until reduced by half. Add cream and butter, stirring until butter is melted. Stir in mustard. Return chicken to skillet; heat through.

Tip If you don’t have two skillets, keep the chicken warm while preparing the succotash in the same skillet.

each serving 623 cal., 35 g fat (11 g sat. fat), 276 mg chol., 643 mg sodium, 17 g carb., 4 g fiber, 5 g sugars, 59 g pro.

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