Chicken and Summer Vegetable Stew

Ingredients

• 2 chicken breast halves on the bone (about 12 oz. each)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons olive oil
• 2 ½ cups yellow corn (from about 3 medium ears)
• 3 tablespoons unsalted butter
• 1 yellow squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 (10 oz.) box frozen baby lima beans, thawed
• 3 ripe plum tomatoes, seeded and cut into 1/3-inch dice
• 4 cups chicken broth
• ¼ cup snipped fresh chives(1/2-inch lengths)

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