Sautéed Chicken with Cherry Tomato and Roasted Corn Salsa

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Post  Tue, Aug 04 2020, 12:14 pm
This was a simple tasty dish which took advantage of the corn and tomatoes now in season. I did use fresh corn because it is in abundance but a good frozen corn would simplify preparation even more.

Sautéed Chicken with Cherry Tomato and Roasted Corn Salsa

Excerpt From: America's Test Kitchen - Best Mexican Recipes

Serves 4

WHY THIS RECIPE WORKS: For a fast and easy meal with plenty of Mexican-inspired flavor, we turned to quick-cooking boneless chicken breasts. First, we gave the mild chicken a layer of spicy flavor by seasoning it with chili powder as well as salt and pepper. Next, we dredged the breasts in flour, which served two purposes: It created a barrier between the fat in the pan and the moisture in the cutlet so that the fat “spit” less, and it helped to produce a consistently brown and crispy crust. We used the same pan to whip up a simple and flavorful side dish from common Mexican ingredients. We toasted corn kernels in a bit of oil, which brought out their sweetness nicely. We then softened some tomatoes (cherry tomatoes were our favorite) and brightened up our salsa with cilantro and fresh lime juice. Garlic and shallot rounded out the flavor of the salsa. The bright salsa perfectly complemented our crispy chicken breasts. Be sure not to stir the corn when cooking in step 4 or it will not brown well. If using fresh corn, you will need three to four ears in order to yield 3 cups of kernels. See the sidebar that follows the recipe.

½ cup all-purpose flour
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded to ½-inch thickness
1 teaspoon chili powder
Salt and pepper
3 tablespoons vegetable oil
3 cups fresh or thawed frozen corn
1 shallot, minced
2 garlic cloves, minced
12 ounces cherry tomatoes, halved
¼ cup minced fresh cilantro
2 tablespoons lime juice

1. Spread flour into shallow dish. Pat chicken dry with paper towels and season with chili powder, salt, and pepper. Working with 1 chicken breast at time, dredge in flour, shaking off excess.

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes.

3. Flip chicken over, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes. Transfer chicken to plate and tent with aluminum foil.

4. Add remaining 1 tablespoon oil to now-empty skillet and place over medium-high heat until shimmering. Add corn and cook, without stirring, until well browned and roasted, 8 to 10 minutes. Stir in shallot and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, scraping up any browned bits, and cook until just softened, about 2 minutes.

5. Off heat, stir in cilantro and lime juice and season with salt and pepper to taste. Transfer vegetables to platter and serve with chicken.
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