Creamy Chicken & Corn Skillet

You can’t go wrong with bacon in anything, but mix it with chicken, corn, cheese, and the spices of your dreams and suddenly you’re really cooking!  (ha ha.)  This month Kyle brings you a wonderful main or side dish that all cooks in one skillet.

Ingredients

• 4 oz. bacon, chopped into small pieces
• 2 ears corn, husked, kernels removed (about 2 c.), divided
• 1 1/2 lb. boneless, skinless chicken breasts (about 2), halved lengthwise
• 1 1/4 tsp. ground coriander
• 1 tsp. paprika
• 1/2 tsp. freshly ground black pepper
• 1 3/4 tsp. kosher salt, divided
• 1 Tbsp. unsalted butter
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 oz. mascarpone cheese
• 1 Tbsp. chopped fresh cilantro or basil
• Lime wedges, for serving (optional)

Instructions

• In a large, cold skillet, arrange bacon in a single layer. Cook over medium heat, stirring occasionally, until some fat starts to render, 6 to 7 minutes. Add half of corn to skillet and cook, stirring occasionally, until corn starts to brown and bacon is crisp, about 10 minutes more. Transfer to a paper towel-lined plate or bowl.
• Season chicken all over with coriander, paprika, pepper, and 1 1/4 teaspoons salt. In same skillet over medium-high heat, cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to another plate.
• In same skillet over medium heat, melt butter. Add shallot and remaining corn and 1/2 teaspoon salt and cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add wine and scrape browned bits from bottom of pan. Continue to cook, stirring occasionally, until wine is almost completely evaporated, 2 to 3 minutes. Add cream, broth, and mascarpone. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes.
• Return chicken and any accumulated juices to pan. Top with bacon mixture and cilantro. Squeeze a lime wedge over before serving.

Substitutions… and a warning

• Canned or frozen corn can substitute for fresh corn, just thaw and drain before adding to the skillet.
• For a lighter version, swap the heavy cream for half-and-half.
• Cream cheese or even sour cream would work well in place of the mascarpone cheese
• Basil and cilantro are great additions
• To make slicing the bacon easier, stick it in the freezer for 15 minutes to firm up the fatty parts.
• WARNING:  The corn kernels WILL start to pop as it cooks in the bacon fat. If you have a splatter screen like one you might use for frying, it will come in handy here.

Original recipe by Brooke Caison on Delish

Yield: 3-4 servings      Prep time: 15 min      Cook Time: 35 min        Total time:  50 min