Ingredients
1-1/4 lbs. chicken breasts, boneless and skinless, cut into pieces
1/2 tsp. garlic salt
1/2 tsp. ground black pepper
juice of 2 lemons
1 tsp. Tabasco sauce
Succotash ragout:
2 tbsp. butter
1 cup frozen baby lima beans
2 cups frozen corn
2 medium tomatoes
1 tsp. sugar
1/2 tsp. salt
1 tsp. ground black pepper

Directions
Place the chicken pieces in a single layer in a shallow dish or dinner plate. Sprinkle both sides with garlic salt and pepper. Squeeze lemon juice over the chicken and drizzle with the Tabasco sauce. Set aside for 10 minutes.

Heat the grill to medium-high.

In a wide, deep skillet, heat the butter over medium-high heat. Add the lima beans and cook, stirring once or twice, about 5 minutes. Add the corn and cook for 3 minutes more.

Core the tomatoes, cut them in half, then turn them upside down. Squeeze gently to remove some of the seeds. Dice the tomatoes and add them to the skillet along with the sugar, salt, pepper and 2 teaspoonfuls of the marinade from the chicken. Turn the heat to low and simmer as you cook chicken, about 15 minutes.

Cook the chicken about 5 minutes per side, or until cooked through.

Divide the succotash among four plates, then top with the chicken. Makes 4 servings.