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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
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25M

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

Method

1.

Using a meat tenderiser or rolling pin, beat chicken breasts between 2 sheets of baking paper to flatten slightly.

2.

In a shallow bowl, combine flour and lemon rind. Season with salt and freshly ground black pepper. Press flour into all sides of chicken.

3.

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.

4.

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.

5.

Sprinkle with basil leaves.

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