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One Pan Creamed Corn Chicken

In a medium sized bowl, toss the chicken with 2 tablespoons of olive oil, herbes de provence, salt and pepper. Once evenly coated, sprinkle the flour evenly over the chicken pieces, covering completely. If you need more flour, sprinkle more. Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon from the pan and drain on paper towels. In the same skille. . .

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Servings: 4

Prep Time: 00:30

Cook Time: 00:30

Main Ingredients

1.5 lb . chicken breasts, thinly sliced

2 tablespoons extra virgin olive oil

1 tablespoon herbes de provence

salt and pepper

1/4 cup all-purpose flour

2 slices of thick cut bacon, chopped

1 yellow onion, chopped

2 - 3 tablespoons of butter

3 ears of corn, kernels removed from the cob

4 cloves of garlic, grated

1 teaspoon crushed red pepper flakes

1/2 cup vermouth

1/2 cup of heavy cream

1 cup grated parmesan cheese

chives, chopped

Preparation

1In a medium sized bowl, toss the chicken with 2 tablespoons of olive oil, herbes de provence, salt and pepper. Once evenly coated, sprinkle the flour evenly over the chicken pieces, covering completely. If you need more flour, sprinkle more.

2Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon from the pan and drain on paper towels.

3In the same skillet, add the chicken to the pan and sear on both sides until golden, about 4 minutes on each side. Remove the chicken from the pan.

4Add 1 tablespoon of olive oil to the same skillet. When the oil begins to shimmer, add chopped onion and cook until translucent over medium heat, about 4 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 3 minutes until the corn mixture has turned slightly golden.

5Reduce the heat to medium low and pour in 1/2 cup of water with 1/2 cup of vermouth. Stir to evenly combine in the skillet. Add the chicken back into the skillet and bring to a simmer over medium heat. Simmer the chicken for about 3-4 minutes until cooked through.

6Stir in the heavy cream and parmesan and cook for another few minutes on low heat until warmed through. Remove from the heat and top with the already cooked bacon. Sprinkle chopped chives. Enjoy!

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