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Chicken Sauté With Fresh Corn and Tomatoes

4 servings

• 4 boneless, skinless chicken breast halves
• Salt and pepper to taste
• 1/2 cup flour
• 1/4 cup unsalted butter
• 2 ears fresh corn, kernels removed
• 1 cup seeded and diced ripe tomato
• 1/4 cup chicken broth
• 1/4 cup minced chives

Trim chicken breasts and lightly pound between two sheets of plastic wrap to an even 1/2-inch thickness. Season chicken with salt and pepper to taste.

Place flour on a plate and coat chicken well, shaking off excess. Melt butter in a large skillet over medium-high heat. Add the chicken to the skillet and cook 2 minutes per side to brown lightly.

Remove chicken to a plate. Add corn and tomatoes to the skillet and toss briefly. Add chicken broth and bring mixture to a simmer. Return chicken to skillet, tucking it in among the corn and tomatoes. Simmer, covered, for 2 minutes. Uncover and simmer until chicken is cooked through, 3 to 5 minutes longer. Stir in chives and serve.

(From “Fast and Fabulous Chicken Breasts” by Phillis M. Carey, Spoon and Whisk Productions.)

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