Quick & Easy

Chicken and prosciutto with fresh creamed corn

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.



1.Wrap the prosciutto around the thick end of the chicken fillets. Heat a large non-stick frying pan over a medium-high heat; add oil and cook chicken for about 3 minutes each side or until browned.
2.Add stock; cover; simmer for about 6-8 minutes or until chicken is just cooked through. Remove chicken from pan and cover to keep warm.
3.Bring pan juices to the boil; simmer, uncovered, until thickened slightly.
4.Meanwhile, boil, steam or microwave corn until tender. Remove kernels from cob using a sharp knife. Reserve 1/4 cup corn kernels. Process the remaining corn with butter, cream, salt and pepper until almost smooth. Transfer corn mixture to a medium bowl; stir in reserved whole kernels. Serve the chicken with the pan juices and creamed corn.

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