Name: Creamy one pan chicken with corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 small chicken breast fillets; ¼ cup (35g) plain flour; 2 teaspoons finely grated lemon rind; 2 tablespoons extra virgin olive oil; 30g butter; 2 cloves garlic, crushed; 2 cobs fresh corn, kernels removed; ¾ cup (180ml) chicken stock; ½ cup (125ml) thickened cream; 2 tablespoons finely chopped chives; ¼ cup fresh basil leaves

Creamy one pan chicken with corn

A flavour-packed weeknight dinner, on the table in 25 minutes.

four chicken breasts on a creamy corn sauce in a pan

Serves 4

Prep

10M

Cook

15M

Total

25M

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The corn mixture will thicken on standing in this one pan chicken recipe. You can add a little extra cream or stock to thin it down if you like.

Ingredients

4 small chicken breast fillets

¼ cup (35g) plain flour

2 teaspoons finely grated lemon rind

2 tablespoons extra virgin olive oil

30g butter

2 cloves garlic, crushed

2 cobs fresh corn, kernels removed

¾ cup (180ml) chicken stock

½ cup (125ml) thickened cream

2 tablespoons finely chopped chives

¼ cup fresh basil leaves

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.