Sautéed Chicken With Corn And Edamame

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 ounces sliced bacon
• 1 tablespoon olive oil
• 24 ounces boneless skinless chicken breasts
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large red onion, thinly sliced
• 2 cups frozen shelled edamame, thawed
• 1 1/2 cups corn kernels, fresh (or frozen)

Recipe

• 1 heat oven to 400°f
• 2 in a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. transfer to a paper towel-lined plate. discard the drippings. wipe out the skillet and heat the oil over medium-high heat.
• 3 season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. cook until golden brown, about 3 minutes per side.
• 4 transfer to a baking dish and roast until cooked through, about 8 minutes.
• 5 meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes.
• 6 add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
• 7 break the bacon into pieces and add them to the skillet. stir in the remaining salt and pepper.
• 8 spoon onto individual plates and serve with the chicken.