Spicy Skillet Chicken With Creamy Corn
Spicy skillet chicken & creamy corn is my favorite way to use leftover sweet corn.
Ingredients
- 1 large egg beaten
- ⅛ cup all-purpose flour
- 2 boneless skinless chicken breast cutlets
- salt and black pepper
- 1 tsp extra virgin olive oil
- 2 tsp butter
- 1 cup fresh corn
- 1 cloves garlic minced or grated
- 1 Tbsp flour
- 1 tsp fresh thyme leaves
- ¼ cup chicken stock
- ¼ cup half & half
- ⅛ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp cayenne pepper or to your taste
Instructions
- Place the egg and flour in separate shallow bowls. Sprinkle the chicken with salt and pepper. Coat the chicken with the beaten egg, then with the flour.
- Add olive oil and butter to a large non-stick skillet. Melt the butter and swirl to combine the oil and butter. Add the chicken and cook on both sides for 5 minutes per side. Remove the chicken from the pan.
- Add a bit more oil if the skillet looks dry. Add corn, garlic, and thyme. Stir for a few minutes then stir in the flour.
- Pour in the chicken stock and half & half. Simmer over medium/low heat for 2-3 minutes as the liquid thickens. Add the paprika, chili powder, and cayenne pepper. Slide the chicken into the sauce, simmer for 5 minutes until the chicken is cooked through.