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RECIPE
20 INGREDIENTS15 STEPS40min

Flattened Chicken with Corn Succota

4.7
3 Ratings
"The corn succotash and the lemon-garlic au jus are the perfect accompaniments to the flattened chicken which is reminiscent of one of my favorite classic dishes, chicken under a brick." - Chef Ben Ford
Flattened Chicken with Corn Succota Recipe | SideChef
"The corn succotash and the lemon-garlic au jus are the perfect accompaniments to the flattened chicken which is reminiscent of one of my favorite classic dishes, chicken under a brick." - Chef Ben Ford
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$9.86
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
20 cloves
1/3 cup
Fresh Oregano
3 1/2 Tbsp
1 pckg
Chicken Base
1/4 cup
1/2 cup
4 3/4 cups
Fresh Baby Spinach
1 cup
Water
3/4 tsp
1/3 cup
to taste
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Nutrition Per Serving

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CALORIES
1814
FAT
116.7 g
PROTEIN
80.4 g
CARBS
139.1 g

Cooking Instructions

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Step 1
Slice Garlic (20 cloves) into thin slices; hold. Cut ONLY half of the Fennel Bulb (1) into 1/4 inch dice; add to medium bowl. Cut ONLY half of the Yellow Onion (1) into 1/4 inch dice; set aside.
Step 2
Zest and juice ONLY half of the Lemon (1) into a small bowl; discard seeds. Slice the kernels off the Corn Cob (1) ; add to fennel.
Step 3
Remove leaves from 1 sprig of Fresh Oregano (1/3 cup) , 4 sprigs of Fresh Parsley (3 Tbsp) , and 4 sprigs of Fresh Thyme (3 1/2 Tbsp) , discard stems and chop leaves; hold. Set aside 8 parsley leaves for garnish.
Step 4
Add the Chicken Base (1 pckg) to Water (1 cup) in a small bowl; set aside.
Step 5
Pat Tyson® Chicken Breasts (2) dry with paper towels. Lift up the skin of the chicken breasts and insert 5 garlic slices into each. Remove 4 Fresh Sage (1/4 cup) leaves from the stems and discard stems.
Step 6
Place the leaves under the skin with the garlic, keeping the leaves flat. Pull the skin back over the breast. Season each skin side with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) .
Step 7
Heat a medium sauté pan over high until hot. Add Olive Oil (2 Tbsp) . When hot, place the chicken skin side down in the pan. Season the other sides with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Reduce the heat to medium-low heat.
Step 8
Press another medium sauté pan down on top of the chicken. Cook until crisp, about 10 minutes.
Step 9
Turn the chicken over and cook uncovered, 4 more minutes or until fully cooked. Remove from heat and let rest until plating.
Step 10
Heat Olive Oil (2 Tbsp) over medium-high heat in a large sauté pan. Add the onions, corn and fennel and sauté until the fennel softens slightly, 5 minutes. Add Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) .
Step 11
Add half the remaining garlic slices, chopped herbs and cook for 5 minutes.
Step 12
Add the chicken broth and cook until most of the liquid has been absorbed, 5 to 7 minutes.
Step 13
Finish succotash by adding lemon juice, zest, Green Peas (1/2 cup) and Unsalted Butter (2 Tbsp) fold until combined. Reduce heat and keep warm until plating.
Step 14
Rinse and dry second medium sauté pan. Heat Olive Oil (1 Tbsp) in pan over medium heat. Add remaining garlic; cook for 30 seconds. Add Fresh Baby Spinach (4 3/4 cups) , pinch of Salt (to taste) and Ground Black Pepper (to taste) , cook until spinach has wilted but is not over cooked; 2 minutes.
Step 15
Slice the chicken in half on the bias. Arrange the spinach in a line down the center of two plates. Spoon the succotash around the spinach, top with chicken. Drizzle the liquid from succotash around and on top of the plate. Garnish with the parsley leaves. Serve and enjoy!
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Nutrition Per Serving
Calories
1814
% Daily Value*
Fat
116.7 g
150%
Saturated Fat
18.8 g
94%
Trans Fat
0.0 g
--
Cholesterol
111.3 mg
37%
Carbohydrates
139.1 g
51%
Fiber
16.3 g
58%
Sugars
56.2 g
--
Protein
80.4 g
161%
Sodium
22472.9 mg
977%
Vitamin D
0.4 µg
2%
Calcium
334.5 mg
26%
Iron
8.0 mg
44%
Potassium
1716.9 mg
37%
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