In a saucepan, melt the apricot jam with the lemon juice; stir until smooth.. Preheat the oven to 400°.

In the same skillet, heat the remaining 1/2 tablespoon of oil.Add the remaining 2 cups of corn kernels and stir to coat with the oil.

Cook over moderately high heat, stirring once, until browned, about 5 minutes.Stir in the corn sauce, the remaining 1 tablespoon of tarragon and the reserved vegetables.Cut the chicken into chunks or slices and serve with the succotash and lemon wedges.. Notes.

One serving 404 calories, 8.6 gm total fat, 1.5 gm saturated fat..Originally appeared: August 2002.(Keep screen awake).

, cut into 3-inch lengths.

harissa or other chile paste.Caraway Square Griddle Pan.

, $124, originally $155., $147, originally $185.

Lodge 10.5-Inch Pre-Seasoned Cast Iron Square Grill Pan.Calphalon Premier Ceramic Nonstick 11-Inch Square Griddle.