Chicken Succotash

August 2008
Chicken Succotash

by 22 people

add your rating

Add a comment

Serve with grilled polenta slices.

Makes: 4 servings

Prep: 5 mins

Cook: 10 mins

  • 2 tablespoons butter
  • 1 bunch scallions, white and green parts thinly sliced separately
  • Salt and pepper
  • 1 10 ounce box  frozen corn
  • 1 cup frozen lima beans, thawed
  • 1 cup heavy cream
  • 2 1/2 cups shredded rotisserie chicken
  • 1 tomato, chopped
  1. In a large skillet, melt the butter over medium heat. Add the scallion whites, season with salt and pepper and cook, stirring, for 2 minutes. Add the corn, lima beans and cream and bring to a boil. Stir in the chicken and cook, stirring occasionally, until the sauce is thickened, 4 to 5 minutes. Stir in the tomato and scallion greens just before serving.
  • Meridian Chardonnay 2006 (California), Climbing Chardonnay 2007 (Australia)
Tip Get fresh
  • Use 2 ears of corn instead of the frozen corn.