Ciao'd while relishing the last (official) day of summer. Good times. Good times.
CHICKEN BREAST SKILLET SUPPER WITH CONFETTI VEGETABLES
Nothing beats a skillet supper. All you need is one pan and a cast of complementary ingredients to make a complete meal. A colorful "confetti" of zucchini, cherry tomatoes, and corn round out this satisfying chicken supper (or lunch). If you want to go the extra mile, serve with orzo or a salad.
4 boneless, skinless chicken breast halves, about 6 ounces each
Salt and freshly ground black pepper, to taste
1 teaspoon sweet paprika
2 tablespoons extra virgin olive oil
2 tablespoons chopped shallot
2 medium zucchini, trimmed and cut into 1/2-inch pieces
1 pint grape or cherry tomatoes, halved
2 cups (about 3 ears) fresh corn kernels
1/2 cup chicken broth1 tablespoon chopped fresh basil
2 teaspoons chopped fresh rosemary
Season the chicken breasts with salt and pepper, and ½ teaspoon of the paprika. In a large nonstick skillet over medium-high heat, warm 1 tablespoon of the olive oil. Add the chicken and cook, turning once, until browned on both sides and cooked through, about 8 to 10 minutes. Transfer to a warmed plate and tent with foil to keep warm.
In the same pan over medium heat, warm the remaining olive oil. Add the shallot and cook until it begins to soften, about 1 minute. Add the zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the tomatoes and corn and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Mix in the remaining paprika, and season with salt and pepper.
Add the broth to the pan and bring to a boil. Stir in the basil and rosemary. Taste and adjust the seasoning. Transfer the vegetables to a warmed platter or divide among 4 plates, and top with the chicken breasts.