Sauteed Chicken with Vegetables

Elaine Corn

Number of Servings
4

Ingredients

• 4 Breasts of Chicken (with or without skin)
• 4 Ears of Corn
• 1 1/4 Cup bottled sun-dried tomatoes
• 1/4 Cup garlic (more or less if desired)
• 1 tablespoon butter
• Sicilian Sea Salt & white pepper to taste

Instructions
Season uncooked chicken breasts with salt and pepper. Heat large skillet with a tablespoon of butter. When pan is very hot, immerse chicken breasts and cook for 12-14 minutes (about 6-7 minutes per side).
While chicken is cooking, remove the kernels from cobs of corn. When chicken is finished cooking, remove from pan and allow it to cool slightly. Add corn, sun-dried tomatoes, garlic, Sicilian sea salt and pepper to the same pan and stir. Allow everything to mix together and soak up chicken juices and then add to chicken and serve.