Creamy Corn Chicken

Yield: 3-4 portions

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs

• 2 tablespoons extra virgin olive oil

• 1 tablespoon fresh chopped thyme (plus extra for garnish)

• Kosher salt and pepper, to taste

• 1/4 cup all-purpose flour

• 4 slices thick-cut bacon, chopped

• 1 small yellow onion, diced

• 2 tablespoons butter

• 4 ears of corn, kernels cut off the cob

• 2 cloves garlic, minced or grated

• 1 teaspoon crushed red pepper flakes

• 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

• 1/2 cup Low fat cream cheese

• 1/2 cup grated Parmesan or Asiago cheese

Instructions:

1. Rub the chicken with 1 tablespoon of olive oil, chopped thyme, and season generously with salt and pepper. Lightly coat the chicken with flour, making sure it’s evenly covered. Add more flour as necessary.

2. Heat a large skillet over medium-high heat. Cook the chopped bacon until crisp, then remove and set aside on paper towels to drain.

3. In the same pan, add the chicken and sear both sides until golden brown, about 5 minutes per side. Remove the chicken and set it aside.

4. Add the remaining tablespoon of olive oil to the pan. Once it’s hot, sauté the onion until fragrant, about 5 minutes. Stir in the butter, corn kernels, garlic, and red pepper flakes, cooking for another 5 minutes until the corn begins to brown.

5. Lower the heat to medium-low and pour in the white wine and 1/2 cup of water. Return the chicken to the pan and bring to a simmer. Cook the chicken for 10-15 minutes, or until it’s fully cooked. Stir in the low fat cream cheese and Parmesan (or Asiago) cheese, cooking for a few more minutes until everything is heated through. Remove from heat and top with the crispy bacon.