Paprika-Rubbed Chicken

Corn and Lima Beans with Basil
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Wine Recommendation

19 Crimes Hard Chardonnay

Ingredients

  • 1½ lb boneless, skinless chicken breasts
  • 3 Tbsp smoked paprika
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Tbsp olive oil

Instructions

  1. Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Rub chicken with paprika; sprinkle with salt and pepper.
  2. Cook chicken in hot oil in a large nonstick skillet 5 minutes per side or until done.

Side Dish Ingredients

  • 6 ears corn, shucked
  • 1 (32-oz) carton less sodium chicken broth, divided
  • 2 Tbsp butter
  • 1 (16-oz) pkg frozen lima beans, thawed
  • 2 Tbsp chopped fresh basil

Side Dish Instructions

  1. Remove kernels from cobs; discard cobs. Combine corn, 1 cup broth, and butter in a saucepan; bring to a boil. Reduce heat, and simmer 10 to 12 minutes or until corn is tender, stirring often. Season with salt and pepper to taste.
  2. Meanwhile, bring lima beans and 3 cups broth to a boil in a saucepan. Reduce heat, and simmer 10 minutes or until tender. Stir in basil; season with salt and pepper to taste.

Nutritional Information

Main Side Total
Servings 6 6
Calories
186
232
418
Fat (g) 8 5 13
Sat. Fat (g) 1 3 4
Protein (g) 26 10 36
Carb (g) 2 38 40
Fiber (g) 1 7 8
Sodium (mg) 247 629 876
T. Sugs (g) 0 7 7
A. Sugs (g) 0 0 0

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