Chicken and Summer Vegetable Stew

Ingredients

• 1 tablespoon all-purpose flour
• 3 ripe plum tomatoes, seeded and cut into 1/3-inch dice
• 2 ½ cups yellow corn (from about 3 medium ears)
• 1 yellow squash, thinly sliced
• 1 (10 oz.) box frozen baby lima beans, thawed
• 2 tablespoons olive oil
• 1 small zucchini, thinly sliced
• + 6 more ingredients
• • ¼ cup snipped fresh chives(1/2-inch lengths)
  • ½ teaspoon pepper
  • 4 cups chicken broth
  • 2 chicken breast halves on the bone (about 12 oz. each)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt

Season chicken breasts with 1/4 tsp. each salt and pepper and sprinkle with flour. Heat olive oil in a heavy, 2 1/2-quart pot over medium heat. Add chicken, skin-side down, and cook, covered, until nicely golden, about 7 minutes. Turn chicken breasts over, cover and cook until juices run clear wh...

View full recipe at My Recipes