Garlic Butter Creamed Corn Chicken

 

This recipe just screams summer to me!  Summer sweet corn and cherry tomatoes are everything the season is about.

I’ve been so off my game lately with cooking and photography.  I’m trying to adjust to a regular work week again and managing my blog and producing new content at night.  I’m working to find a rhythm and routine, but it’s been a challenge.  I had an epic fail last night trying to photograph a new recipe…one that I just had to laugh about because there was nothing else to do in the moment.  Luckily, I have this weekend to work on getting my groove back in the kitchen!

Adapted From : nevernothungry.com

INGREDIENTS

2 cloves garlic, minced or grated
1 tablespoon fresh chopped thyme, plus more for serving
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper flakes
kosher salt and pepper
fresh basil
4 slices thick cut bacon, chopped
1/4 cup all-purpose flour
2 tablespoons butter
4 ears corn, kernels removed from cob
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 small yellow onion, chopped
3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/2 cup heavy cream, canned full fat coconut milk, or whole milk
1/2 cup grated parmesan or Asiago cheese

INSTRUCTIONS
Number One, Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.

Number Two,  Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

Number Three, Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.

Number Four, Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes or until the corn is golden.

Number Five, Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon.

Number Six, Serve the chicken topped with fresh thyme and basil. Enjoy!

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