Perfect pan-roasted chicken breasts with creamed corn, lemongrass, and crisp shallots from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 276) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • ksg518 on August 03, 2016

    The creamed corn was wonderful. Lemongrass is a great idea to balance the sweetness of the corn. Acheson is right - his method of pan roasting the chicken breasts (first a sear on the cooktop and then finish in the oven) is good. Odd thing about the recipe, though -- despite the "crisp shallots" in the title, there is no mention of shallots in the ingredient list or the recipe itself.

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