Chicken with a Sweet Corn and Potato Saute

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 481.0
  • Total Fat: 22.2 g
  • Cholesterol: 71.8 mg
  • Sodium: 692.0 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 28.9 g

View full nutritional breakdown of Chicken with a Sweet Corn and Potato Saute calories by ingredient


From Rachel Ray's Express Lane meals pg. 72-73 From Rachel Ray's Express Lane meals pg. 72-73
Number of Servings: 4


    * *Farm Fresh Frozen Boneless/Skinless Chicken Breasts, 16 oz
    * Salt, 1 dash
    * Pepper, black, 1 dash
    * Lemons, 1 fruit without seeds
    * Baked Potato (baked potatoes), 2 potato (2-1/3" x 4-3/4")
    * *Extra Virgin Olive Oil, 4 tbsp
    * Thyme, ground, 1 tsp
    * Onions, raw, 1 medium (2-1/2" dia)
    * *Garlic (fresh, raw, 1 clove), 2 serving
    * *Frozen Whole Kernal Corn, 2.5 cup
    * Chicken Broth, 1.25 cup (8 fl oz)
    * Butter, salted, 2 tbsp
    * Parsley, .25 cup


season the chicken w/ salt, pepper, and the juice of the lemon. let chicken marinate while you start rest of the meal.
cut potatoes into quarters lengthwise. arrange cut side down on cutting board. thinly slice potatoes across width.
heat non-stick skillet over med-high heat with 2 tbsp of EVOO, twice around pan. add potatoes in an even layer across skillet. season w/ salt, pepper, and thyme. let sit for 2 mins without stirring. once brown, stir in onions and garlic and continue to cook, stirring occasionally, for 7-8 mins or until potatoes almost tender.
while onions and potatoes cooking, preheat second large skillet with remaining 2 tbsp of EVOO. add chicken breasts and cook 5-6 mins on each side.
while chicken is cooking, add corn kernals to the potatoes and cook, stirring frequently for 2-3 mins. add the chicken broth, turn heat to high, and bring to a bubble and continue to cook for 3 mins or until liquid reduced by half. turn heat off and add butter, parsley, and zest of lemon, stirring until butter is completely melted.
serve chicken whole or sliced on top of sweet corn and potato saute.

Number of Servings: 4

Recipe submitted by SparkPeople user MARYKATEAT.