Name: Creole Chicken with Cornbread Stuffing
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 tablespoons unsalted butter; 1 large red onion, chopped; 2 stalks celery, chopped; 4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn); Kosher salt and freshly ground pepper; 1 tablespoon chopped pickled hot peppers; 4 cups cubed cornbread, preferably stale (about 1/2-inch cubes); 4 skinless, boneless chicken breasts (6 to 8 ounces each); 2 teaspoons Creole seasoning; 1 tablespoon vegetable oil; Juice of 1/2 lemon; 1/4 cup chopped fresh parsley

Directions

Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.

Photograph by Ralph Smith

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Creole Chicken with Cornbread Stuffing

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