Roasted Chicken Breast with Sweet Corn and Potato
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
recipe was provided by Cindy Hartlin from Oakville,
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,
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
a heavy skillet on high heat.
chicken with salt and pepper.
Add to skillet skin side up and cook until golden
brown, about 2 minutes.
over on to skin side. Cover skillet. Cook 1 minute
heat off and leave pan undisturbed for 12 to 15 minutes.
chicken and place skin side up on a baking sheet.
excess oil from skillet.
stock, cream and all vegetables.
to boil, boil about 3 to 5 minutes until liquid is
for seasoning, adding salt and pepper as required.
chicken under broiler to crisp skin, if needed.
ragout onto 4 dinner plates.
each breast into 3 and place on top of ragout.
Autumn in Ontario's Wine Country