Skillet Chicken With Summer Succotash

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6 cups fresh corn kernels (about 9 ears)

1/4 vanilla bean

2 tablespoons fresh lemon juice

2 tablespoons chopped tarragon

2 teaspoons finely grated lemon zest

Salt and freshly ground pepper

2 tablespoons grapeseed oil or extra-virgin olive oil

Four 6-ounce skinless, boneless chicken breast halves

4 carrots, cut into 1/4-inch dice

1/2 Spanish onion, finely chopped

1 pound baby lima beans, shelled

Lemon wedges, for serving

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