A simple smear of Creole mustard (which gets added heat from horseradish) and a little extra seasoning gives a chicken breast new sass. Here, the chicken is paired with a speedy version of maque choux, a Louisiana sauté of beans and corn. You’d be hard-pressed to find a simpler, more satisfying weekday supper. For this dish the chicken breasts can be broiled, grilled, or pan-seared.
Recipe information
Yield
makes 4 servings
Ingredients
Maque Choux
Preparation
Step 1
If you plan on grilling the chicken, light the coals about 1/2 hour before you’re ready to cook.
Step 2
Rinse the chicken breasts and pat dry. Combine the olive oil, mustard, salt, and spices and smear it on the chicken.
Step 3
Refrigerate for at least 15 minutes, or up to several hours, until you’re ready to cook. Meanwhile, make the maque choux.
Step 4
To cook the chicken, heat the vegetable oil in a large nonstick skillet over medium-high heat. Pat excess marinade from the breasts and then sear for 3–4 minutes on each side, or until nicely browned. Alternatively, you can grill the chicken over hot coals or broil it.
Step 5
To serve, place a scoop of maque choux on each plate, garnish with chopped scallions, and top with a chicken breast. The corn and beans together provide a good amount of starch, so this dish needs nothing more than a tossed salad or a simple green vegetable. Of course, a big slice of warm corn bread would be delish too.
Maque Choux
Step 6
Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy). Heat the oil and 1 tablespoon butter in a skillet to foaming. Add the onion and cook for 2–3 minutes. Then add the corn, jalapeño, and garlic and stir to mix. Cook for about 3 more minutes, then add the tomato, beans, and 1/4 cup water or reserved bean liquid and season to taste with salt and a little hot sauce. Stir and cook until heated through, then swirl in the remaining tablespoon of butter. Keep the vegetables warm while cooking the chicken.
