Chicken with Corn Cream Sauce
Serves: 6
Total Time: 30 minutes
Prep Time: 10 minutes
Difficulty Level:
BY EMEALS
INGREDIENTS
6 slices center cut bacon
1½ lb boneless, skinless chicken thighs
½ tsp salt
½ tsp pepper
4 ears corn, shucked
3 cloves garlic, minced
3 Tbsp chopped fresh thyme, divided
2 Tbsp olive oil
½ cup dry white wine
¾ cup heavy cream
INSTRUCTIONS
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Cook bacon in a large skillet over medium-high heat for 6 to 8 minutes or until crisp. Remove bacon, reserving 2 Tbsp dripping in pan. Crumble bacon.
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Sprinkle chicken with salt and pepper. Cook chicken in drippings for 5 to 8 minutes per side or until browned and done.
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Meanwhile, cut kernels from cobs; discard cobs. Cook corn, garlic, and 1½ Tbsp thyme in hot oil in a large skillet over medium-high heat for 5 minutes or until corn is lightly browned.
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Reduce heat to medium, add wine, and cook 5 minutes or until slightly reduced.
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Stir in the cream, and add chicken; cook until sauce is reduced slightly and warmed through. Top with bacon and 1½ Tbsp thyme.
