CHICKEN CUTLETS WITH SUMMER CORN SUCCOTASH

4 slices of bacon
4 6 oz chicken cutlets
1 tsp salt
1\2 tsp pepper
6 scallions, thinly sliced
3 cups fresh corn kernels (4 ears)
2 cups frozen Lima beans, thawed
3\4 cup chicken stock
2 T red vinegar

Cook bacon until crisp, 5-7 minutes.  Drain on paper towels.  Season chicken with 1\2 tsp salt and 1\4 tsp pepper and cook in drippings over medium high until/golden and cooked through, about 3 minutes on each side.  Transfer to plate.

Add scallion whites to skillet and cook until softened, about 1 minute.  Add corn, and cook, stirring occasionally until crisp tender, about 5 minutes.  Stir in Lima beans and stock and cook, stirring occasionally, until liquid is reduced and nearly dry, 7 to 9 minutes. Stir in vinegar, scallion greens, bacon, and remaining salt and pepper.  Serve with chicken.