Chef Jeffrey Jew’s Pan-Seared Chicken with Succotash

Chef Jeffrey Jew of Stillwaters Tavern in downtown St. Petersburg prepares a simple, easy and quick pan-seared chicken with summer succotash.

Chicken Preparation:

Brown boneless, skinless chicken breasts, seasoned with with sea salt and pepper, over low heat. After turning, deglaze with white wine, and reduce by half. Add chicken stock and bring to a boil.

Succotash Preparation:

Heat oil and sliced shallots and season with sea salt. To that, add cherry tomatoes, diced red bell pepper, diced zucchini and summer squash. When the vegetable mixture is heated through, add corn. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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