Ingredients:
- 4 boneless, skinless chicken breasts, cutlets (about 3/4 inch thick)
- 1 large egg, beaten
- 1/4 cup all-purpose flour or gluten-free flour
- Kosher salt and black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 4 ears corn, kernels removed from the cob
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup canned coconut milk, cream, or whole milk
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/4-1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 cup fresh basil
- Lemon wedges, for serving
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/4 cup sun-dried tomatoes, chopped
Instructions:
- Season chicken: Season chicken with salt and pepper. Dredge both sides in egg, then flour.
- Cook chicken: Heat olive oil and butter in a large skillet over medium heat. Cook chicken until golden on both sides, about 5 minutes per side. Remove from skillet and set aside.
- Sauté vegetables: Add remaining olive oil and butter to skillet. Sauté corn, garlic, and thyme for 5 minutes, or until corn is golden.
- Make sauce: Reduce heat to medium-low. Pour in wine and simmer for 2-3 minutes. Add cream, onion powder, paprika, chili powder, and cayenne pepper. Season with salt and pepper. Simmer until thickened.
- Combine chicken and sauce: Slide chicken into sauce and simmer for 5 minutes, or until chicken is cooked through.
- Serve: Serve chicken topped with fresh thyme, basil, and lemon wedges.
Optional additions:
- For extra flavor: Add chopped red onion or green bell pepper to the skillet with the corn and garlic.
- For a tangier taste: Add a tablespoon of lemon juice or lime juice to the sauce.
- For a spicier kick: Increase the amount of cayenne pepper.
- For a richer sauce: Use heavy cream instead of milk.
Enjoy your delicious Chicken with Corn and White Wine Sauce!
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