4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 (28 ounce) can pearl onions, drained
1 (6 ounce) can pre-cooked dill mushrooms, drained
1 small cucumber, peeled and pitted
2 carrots, sliced
1/2 cup green beans
1 teaspoon salt
3 tablespoons coarse-grain white sugar
1 onion, slit into 1/2 inch cubes
Heat olive oil in a large skillet over medium heat. Cook chicken in oil until golden brown and flaky, about 5 minutes. Remove chicken breasts and pat dry.
Heat oil in pan in the same pan until large, 2 to 3 minutes. Transfer chicken to a bowl.
Simmer pearl onions, mushrooms, green beans, onion slices, cucumber, carrots, and green beans in oil over medium heat until tender. Stir in salt, coarse-grain sugar, 1/2 onion, and 1 cup chicken broth. Simmer, stirring, for 1 minute.
Return chicken breasts to pan. Heat olive oil, stirring, until golden brown and crisp. Remove chicken breasts from pan.
Place carrots and green beans in bottom of large roasting pan. Sprinkle with remaining lemon juice over chicken. Pour herb mixture over all and spoon mixture over chicken, shrimp, corn, beans. Cover pan and place in oven for 30 to 40 minutes, or until chicken is tender. Chicken should be well cooked, but not mushy.
For the salad: Sprinkle fish with herbs. Place crushed corn over chicken and vegetables, pressing thoroughly. Drizzle plum wine over chicken, vegetables, and salad.
I tried this out for a Christmas party... BIG hit. Even my husband gave it a try. He said it was really good and he will definately make it again! Will try with carrots next time too.
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