This is probably one of my new favorite dishes. Creamy garlic corn topped with salty bacon and a nicely fried piece of chicken, what’s not to love? This dish is a new staple on our weekly menu!
- 1-1/2 pounds boneless, skinless chicken breasts
- salt and pepper
- 1/4 cup all-purpose flour
- 5 slices thick cut bacon
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 16 ounces frozen corn
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3 tablespoons butter
- 3/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan
- In a skillet over medium-high heat, fry bacon until crispy. Set cooked bacon on a plate lined with a paper towel and set aside. Save the bacon grease.
- Cut chicken breasts in half horizontally to make thinner cutlets. Season generously with salt and pepper. Dip chicken in flour, pushing the flour into the chicken to make it stick to both sides.
- To the same skillet you fried the bacon in, add 2-3 tablespoons reserved bacon grease and heat over medium heat. Add the coated chicken breasts and sear on both sides until golden, about 5 minutes. Remove chicken and keep warm on a clean plate.
- Meanwhile, make the corn. To another skillet, add 2-3 more tablespoons reserved bacon grease and heat over medium-high heat. Add onion, garlic, and thyme. Sauté for a couple of minutes then add the corn. Add the salt, red pepper flakes, and butter. Keep cooking for about 5 minutes.
- Reduce heat to medium low and pour in wine. Bring to a simmer and let wine reduce, about 5 more minutes. Stir in the heavy cream and parmesan, cook another couple of minutes until warmed through.
- Spoon corn into a bowl, top with chicken, then sprinkle on cooked bacon and fresh thyme. Enjoy!
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