Sautéed Chicken with Tomato Corn Salsa
Sautéed Chicken with Tomato Corn Salsa. Nothing says summer chicken dish quite like a simple but delicious and vibrant corn salsa. The chicken is simply sautéed and topped with allllll that roasted corn, cherry tomato, basil, and scallions salsa. Easy, light, and refreshing. And perfect for summer. Cheers to corn salsa season…my favorite season !!
Ok ok you guys know as soon as the weather gets warm and allll the good fruits and veggies are in season, I absolutely love a good salsa topper on chicken, seafood, steak, you name it. Whether it’s corn salsa, mango salsa, pineapple salsa, avocado salsa…I love them all.
This chicken has been one of our classic summer go to recipes for so long now. It’s really simple to make, but it’s just so good. And the salsa is, well, kind of addicting. It’s filled with also super fresh ingredients so it’s a lighter dish that is perfect for the warmer weather days.
The chicken is sautéed and topped with the roasted corn, tomatoes, basil, and scallions. Like I said very easy and very simple. Which makes this chicken not only perfect for summer, it’s also the perfect quick weeknight dinner that you need.
Today was another super nice day out too. So it’s a great day for a good summer recipe for early May. And if you’re in the mood you could also grill the corn instead of roasting it. Especially if you’re in a grilling mood for the nice weather ;)) and don’t forget to have a little grilling glass of wine to go with it !!
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.
