Pan-Seared Chicken Cutlets With Summer Corn Succotash
What the title doesn’t mention: this perfect-pan seared chicken dinner plus succotash is a one-pan meal. What it also doesn’t mention: the chicken is so darn perfect because it’s seared in bacon grease. That’s right, the bacon that goes into the corn succotash is brilliantly cooked in the skillet first until it’s crisp, and then reserved. But you don’t wipe the pan clean. Instead, you add the chicken and cook it until it’s golden brown and crispy. Then you finish off the succotash in just a few minutes, adding fresh corn kernels, frozen lima beans, chick stock, and scallions. Winner winner.