We’re gladly still eating it hundreds of years later. Pounding the chicken into thin paillards allows for an even, crisp sear, but more importantly, a speedy cooking time. Fresh corn provides a nice crunch against tender lima beans and okra, and a bit of vinegar gives it all a tangy bite. Cook, relax, enjoy!

What you’ll need:
5 oz shallots
1 green bell pepper
1 ear corn
1 cup frozen okra
1 cup frozen lima beans
2 boneless, skinless chicken breasts
2 Tbsp red wine vinegar
½ oz fresh basil
coarse salt
freshly ground black pepper
olive oil

Equipment:
fine-mesh strainer
large skillet

Recipe steps:

1. Prep vegetables
   Halve, peel, and thinly slice shallot(s). Cut sides away from bell pepper, discard stem and seeds, and chop into ½-inch pieces. Shuck corn (if necessary) and cut kernels from cobs. Rinse okra and lima beans in a strainer under cool water to defrost.

2. Flatten chicken
   Place chicken breasts between 2 sheets of plastic wrap. Using a meat mallet or a heavy skillet, pound chicken to ¼–½-inch thickness.

3. Brown chicken
   Season chicken all over with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook, turning once, until browned, about 3 minutes. Flip over, add another tablespoon oil, and cook until golden and cooked through, about 3 minutes; transfer to a plate.

4. Cook vegetables
   Add 1 tablespoon oil to skillet over medium-high. Add shallot, bell pepper, corn, okra, and lima beans. Season with ½ teaspoon salt and several grinds pepper and cook, stirring often, until vegetables are tender and golden in spots, 5–7 minutes.

5. Finish succotash
   Remove skillet from heat, stir in vinegar and season with salt and pepper.

6. Serve
   Pick basil leaves from stems. Serve succotash with chicken and top with basil leaves. Enjoy!

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