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Pan Roasted Chicken Breast with Sweet Corn and Potato Ragout RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.

Ingredients

1 tb Vegetable oil
4 (7 oz.) chicken breasts, boned with skin on
1 c Chicken stock
Salt and freshly ground pepper
1 1/2 c Whipping cream
1 1/4 c Diced red potatoes, cooked until crisp tender, diced
2 Ears corn, cooked and sliced off cob
1 c Green onions, sliced
1 lg Tomato, peeled, seeded and diced
8 Stalks asparagus, sliced in 2 inch slices
2 tb Finely chopped chives
1/4 c Grated Parmesan cheese
Salt & freshly ground pepper

Method
  • Place a heavy skillet on high heat.
  • Add vegetable oil.
  • Season chicken with salt and pepper. 
  • Add to skillet skin side up and cook until golden brown, about 2 minutes.
  • Turn over on to skin side. Cover skillet. Cook 1 minute longer.
  • Turn heat off and leave pan undisturbed for 12 to 15 minutes.
  • Remove chicken and place skin side up on a baking sheet.
  • Pour excess oil from skillet. 
  • Add stock, cream and all vegetables.
  • Bring to boil, boil about 3 to 5 minutes until liquid is slightly thickened.
  • Remove from heat.
  • Add chives and cheese.
  • Taste for seasoning, adding salt and pepper as required.
  • Place chicken under broiler to crisp skin, if needed.
  • Divide ragout onto 4 dinner plates. 
  • Slice each breast into 3 and place on top of ragout.

Makes 4

Cindy Hartlin
Autumn in Ontario's Wine Country

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