“Cajun-style” Chicken Breast with Chili Bean Maque Choux

Name: “Cajun-style” Chicken Breast with Chili Bean Maque Choux
Yield: makes 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 ounces each); 1 tablespoon olive or other vegetable oil, plus 1–2 tablespoons vegetable oil, for sautéing; 2 tablespoons Creole or whole-grain mustard; 1 teaspoon salt; 1/2 teaspoon each black and cayenne pepper; Maque Choux; 2 tablespoons chopped scallion; 2 ears sweet white or yellow corn, shucked and silk removed, or 1 1/2 cups frozen corn kernels, thawed; 1 tablespoon olive or vegetable oil; 2 tablespoons butter; 1/2 medium yellow onion, diced; 1 jalapeño, seeded and minced; 1 garlic clove, minced; 1/2 cup peeled, seeded, and diced fresh tomato, or canned tomato (with juices); 1 (14-ounce) can red beans, kidney beans, or chili beans (for a bit more heat), drained and liquid reserved; Salt; Hot sauce

December 14, 2011

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.

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