Creamy Chicken & Corn Skillet

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Creamy Chicken & Corn Skillet

Ingredients

• 4 oz. bacon, chopped into small pieces • 2 ears corn, husked, kernels removed (about 2 c.), divided

• 1 1/2 lb. boneless, skinless chicken breasts (about 2), halved lengthwise

• 1 1/4 tsp. ground coriander

• 1 tsp. paprika

• 1/2 tsp. freshly ground black pepper • 1 3/4 tsp. kosher salt, divided

• 1 Tbsp. unsalted butter

• 1 shallot, chopped

• 2 cloves garlic, chopped

• 1/2 c. dry white wine

• 1/2 c. heavy cream

• 1/2 c. low-sodium chicken broth

• 1 oz. mascarpone cheese

• 1 Tbsp. chopped fresh cilantro or basil • Lime wedges, for serving (optional) Directions

1. In a large, cold skillet, arrange bacon in a single layer. Cook over medium heat, stirring occasionally, until some fat starts to render, 6 to 7 minutes. Add half of corn to skillet and cook, stirring occasionally, until corn starts to brown and bacon is crisp, about 10 minutes more. Transfer to a paper towel-lined plate or bowl. 2. Season chicken all over with coriander, paprika, pepper, and 1 1/4 teaspoons salt. In same skillet over medium-high heat, cook chicken, turningoccasionally, until golden brown, 2 to 3 minutes per side. Transfer to another plate.

3. In same skillet over medium heat, melt butter. Add shallot and remaining corn and 1/2 teaspoon salt and cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add wine and scrape browned bits from bottom of pan. Continue to cook, stirring occasionally, until wine is almost completely evaporated, 2 to 3 minutes. Add cream, broth, and mascarpone.Bring to a simmer and cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes.

4. Return chicken and any accumulated juices to pan. Top with bacon mixture and cilantro. Squeeze a lime wedge over before serving. #creamychickenandcorn #chicken #corn #fyp #foodie #cooking #cook #homecooked #homecooking