Flattened Chicken with Corn Succotash

Flattened Chicken with Corn Succotash

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This dish is inspired by my days at the helm of my 3-star restaurant, Chadwick. But don’t confuse this dish with fine dining; it’s rustic, bright, flavorful and easy to make. 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. Using this technique ensures a crispy skin and tender, juicy meat, and is one I am sure you will continue to use once you see the results.

  • Est. Cooking Time: 40 min
  • Allergens: Milk
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Gris
  • Saison

INGREDIENTS:

  • Lemon
  • Thyme
  • Sage
  • Baby Spinach
  • Small Onion
  • Chicken Stock Concentrate
  • Oregano
  • Parsley
  • Butter
  • Peas
  • Corn on Cob
  • Garlic Cloves
  • Fennel
  • Chicken Breasts

EQUIPMENT YOU'LL NEED:

  • 2 Medium Saute Pans
  • Large Saute Pan
  • Medium Bowl
  • Small Bowl
  • Small Saucepot with Lid

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
  • Ingredients are gluten-free, but not handled in a gluten-free facility

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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