Title: Pan-Roasted Chicken Breast W/sweet Corn And Potato Ragout
Categories: Poultry, Vegetables, Main dish, Entertain
Yield: 4 Servings

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

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. Serves
4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontario's
Wine Country

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 28, 1999