Sautéed Chicken with Tomato Corn Salsa
Sautéed Chicken with Tomato Corn Salsa. Simple, easy, and springy. This is one our favorite recipes to make when the weather finally breaks. The chicken is simple, the salsa is refreshing, and the recipe is easy to follow. The salsa is loaded with cherry tomatoes, roasted corn, scallion, and fresh basil leaves. It’s the perfect salsa to serve with warm weather...it’s fun, it’s vibrant, and it’s bursting with flavors. Happy Monday guys !!
The spring weather has most definitely arrived in the north east. Will it stick around? To be determined, but we have finally been given that little glimpse into the warm weather vibes and I am loving it. With that, we're bringing you one our favorite chicken recipes for the warmer weather.
This dish is one of our go to chicken recipes in the summer because it’s super refreshing with all those summer veggies and it’s so fun and colorful. It’s not quite summer yet, but we really love to make this chicken right when the weather breaks. And the weather has FINALLY broken.
This dish gives me all the amazing warm weather vibes that I have been craving basically since the minute Christmas ended. I love my White Christmas mood, but the second the holidays are over, I am over winter and the cold. So to say I am super excited that spring has officially arrived, is a bit of an understatement !! So get ready to see loads of spring recipes on the way…including some spring and summer cocktails !! ;) Because refreshing summer cocktails are my ALL time favorite !!
So with that…cheers to the better weather seasons of spring and summer that are finally upon us this week !!
Ingredients
2 pounds chicken cutlets; pounded thinly
1 cup flour
salt and pepper
6 tablespoons olive oil; divided
2 tablespoons butter
4 ears corn kernels
10 ounces cherry tomatoes; halved
2 scallions; green only, thinly sliced
1/4 cup fresh basil leaves
Directions
Season the chicken with salt and pepper. Coat with the flour. In a large skillet, heat 2 tablespoons of olive oil with the butter. Sauté the chicken cutlets for about 4 minutes on each side until golden. Set aside.
Meanwhile make the Tomato Corn Salsa. On a baking sheet lined with parchment paper, arrange the corn, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Transfer to a 375 degree oven and roast for about 20 minutes. Transfer to a medium size bowl. Add the tomatoes, scallions, basil, and remaining 2 tablespoons of olive oil. Season with salt and pepper. Serve over top of chicken.
