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Pan Seared Chicken

kept byWelchFamily

4 thick-cut slices bacon, chopped 4 6-oz. chicken cutlets 1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided 5 scallions, thinly sliced, green and white parts separated 3 cups fresh corn kernels (from about 4 ears) 2 cups frozen lima beans, thawed ¾ cup chicken stock 2 tablespoons red wine vinegar Parsley leaves, for serving



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