Chicken with Corn and Potato Saute (Rachel Ray)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 430.6
  • Total Fat: 12.4 g
  • Cholesterol: 114.1 mg
  • Sodium: 502.5 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 50.6 g

View full nutritional breakdown of Chicken with Corn and Potato Saute (Rachel Ray) calories by ingredient


This recipe was taken out of Rachel Ray cookbook This recipe was taken out of Rachel Ray cookbook
Number of Servings: 6


    * Chicken Breast, no skin, 5 breast, bone and skin removed
    * *Idaho Potato, 5 medium
    * *Extra Virgin Olive Oil, 4 tbsp
    * Lemon juice, 2 tbsp
    * Chicken Broth or Bouillon, 1.5 cup
    * Thyme, ground, 1 tbsp
    * Yellow Sweet Corn, Frozen, 1.5 cup kernels
    * Garlic, 3 cloves


Marinate the Chicken breasts with the lemon juice. While the chicken is marinating, heat a skillet and place 2 T of the EVOO in the pan. Slice the potatoes into quarters lengthwise then place them cut side down and slice them across the width thinly. Place the potatoes into the pan and season with the thyme. Let the potatoes cook for about 3 minutes before turning them.
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.

Number of Servings: 6

Recipe submitted by SparkPeople user CSUROSE.