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