SEARED CHICKEN BREAST With succotash, crispy garlic new potatoes

Simple and succulent, Kelsey’s seared chicken breast is perfect for any occasion.
* 2 servings

Ingredients

  • 2 chicken breasts, skin on, bone in or out
  • 2 tbsp. olive oil
  • 2 cloves garlic
  • 1 lemon, juiced
  • ¼ tsp. salt
  • 2 sprigs fresh thyme
  • 1 cup low sodium chicken stock (you can also use no-salt stock)

Instructions

  1. Rinse chicken, then pat with paper towels until dry.
  2. Place a skillet over high heat for 2 minutes until very hot.
  3. Add olive oil, then add chicken skin side down.
  4. Turn heat down to medium-high and cook 4-5 minutes or until skin is crisp and golden brown.
  5. Flip chicken over, then turn heat down to medium-low.
  6. Add garlic, lemon juice, salt, thyme and chicken stock and let simmer until liquid has reduced by half and chicken is cooked through, about 15 minutes.
  7. Let cool 10 minutes before cutting.

Succotash

Ingredients

  • 1 cup baby lima beans, fresh or frozen
  • 2 tbsp. olive oil
  • ¼ cup conecuh sausage, chopped
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 1½ cups corn, sweet fresh kernels only (reduced sodium canned corn is a great healthy substitute!)
  • ½ cup pickled okra, cut into ½-inch rounds
  • ½ cup cherry tomatoes, halved
  • ½ tsp. Old Bay Seasoning
  • kosher salt to taste
  • 2 tbsp. chopped flat-leaf parsley
  • 2 tbsp. chopped green onion

Instructions

  1. Place lima beans in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil, then add a dash of salt. Reduce to low and simmer 10 minutes. Drain and set aside.
  2. While beans are cooking, add olive oil to a cast iron skillet and place over medium heat. Add sausage and cook, rendering fat, for 8-10 minutes, stirring frequently.
  3. Remove sausage from skillet, leaving the fat.
  4. Add onions, celery, bell peppers and garlic and cook over low heat until just tender, 5-6 minutes.
  5. Stir in cooked beans, corn and okra and cook until corn is tender and bright yellow, 5-6 minutes.
  6. Turn heat up to high and add cherry tomatoes, stirring constantly until slightly caramelized, about 2 minutes.
  7. Season with Old Bay and add salt to taste. Garnish with parsley and green onion.

Crispy Garlic New Potatoes

Ingredients

  • 1 lb. new potatoes, sliced in half
  • 1 tbsp. white vinegar
  • ½ tsp. kosher salt
  • 2 tbsp. olive oil
  • ½ tsp. ground black pepper
  • 1 clove garlic, minced fine

Instructions

  1. Preheat oven to 375°F at convection bake if you have.
  2. Line a baking sheet with foil or parchment and set aside.
  3. In a large mixing bowl, toss potatoes with remaining ingredients until evenly coated.
  4. Spread potatoes on a baking sheet, being careful not to pile them on top of each other.
  5. Bake for 20-30 minutes or until a fork punctures the potatoes easily. Remove from oven and increase heat to 450-500°F.
  6. Stir potatoes, then heat in oven for 10 more minutes.