Chicken With Balsamic Succotash

• 1 tablespoon chili powder
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 boneless skinless chicken breasts (1 1/2 pounds total)
• 2 tablespoons olive oil, divided
• 1 cup chopped onion, use a sweet variety such as Vidalia
• 2 garlic cloves, minced
• 1 sweet red pepper, cut into 1/2 inch pieces
• 2 cups frozen corn, thawed
• 2 cups frozen lima beans, thawed
• 3 tablespoons balsamic vinegar (good, as Ina would would say ,-)
• 1/4 cup chicken broth (or water)
• 1 tablespoon chopped parsley

1. Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
3. In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
4. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
5. To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.

chili powder, chili powder, salt, black pepper, chicken breasts, olive oil, onion, garlic, sweet red pepper, frozen corn, frozen lima beans, balsamic vinegar, chicken broth, parsley

Taken from www.food.com/recipe/chicken-with-balsamic-succotash-213586 (may not work)