This creamy one pan chicken with corn recipe is a mid-week meal saviour! Ready in only 25 minutes, this makes for such a delicious dinner for the family. The corn mixture will thicken on standing in this recipe, and you can add a little extra cream or stock if you prefer to thin it down.
Ingredients
Method
Using a meat tenderiser or rolling pin, beat chicken breasts between 2 sheets of baking paper to flatten slightly.
In a shallow bowl, combine flour and lemon rind. Season with salt and freshly ground black pepper. Press flour into all sides of chicken.
Heat oil and half the butter in a medium frying pan over medium-high heat. Add chicken and cook for about 5 minutes on the first side or until golden brown and a crust has developed. Turn; cook for a further 3 minutes or until chicken is just cooked through. Remove chicken from pan.
Add remaining butter, garlic and the corn kernels to the pan, cook for 2 minute or until fragrant. Add stock and cream. Cook, uncovered until sauce has thickened. Return chicken and any juices to pan, simmer, for 2 minutes. Stir in chives.
Sprinkle with basil leaves.