Saturday, January 31, 2009

Chicken Succotash

Serves: 4 Prep 5 minutes Cook 10 minutes

2 tablespoons butter
1 bunch scallions, white and green parts thinly sliced separately
salt and pepper
one 10-oz box frozen corn
1 cup frozen lima beans (I'm going to substitute edamame)
1 cup heavy cream
2 1/2 cups shredded rotisserie chicken
1 tomato, chopped

In a large skillet, melt the butter over medium heat. Add the scallion whites, season with salt and pepper and cook, stirring, for 2 minutes. Add the corn, lima beans and cream and bring to a boil. Stir in the chicken and cook, stirring occasionally, until the sauce is thickened, 4 to 5 minutes. Stir in the tomato and scallion greens just before serving.

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