Chicken with Corn Cream Sauce
By eMeals
Serves 6
Total Time 30 minutes
Prep Time 10 minutes
Difficulty Level
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
Directions
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.
Sprinkle chicken with salt and pepper. Cook chicken in drippings for 5 to 8 minutes per side or until browned and done.
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.
Reduce heat to medium, add wine, and cook 5 minutes or until slightly reduced.
Stir in the cream, and add chicken; cook until sauce is reduced slightly and warmed through. Top with bacon and 1½ Tbsp thyme.
