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Sautéed Chicken With Corn and Edamame

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“This is from Real Simple. This is my idea of an ideal summer dinner! I don't see why you couldn't do the chicken on the grill instead of in the oven.”

Ingredients Nutrition


  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.

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