Description
A one pan dinner that’s all full of savory flavors.
Ingredients
Scale
- 5 oz bacon, chopped into small pieces
- 3 ears of corn, husked, kernels removed
- 1 1/2 lb boneless, skinless chicken breasts (about 2)
- 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
- 4 oz dry white wine
- 4 oz heavy cream
- 4 oz low-sodium chicken broth
- 1 oz mascarpone cheese
- Fresh basil for garnish
Instructions
- Over medium heat, cook bacon until some fat starts to render, 6 to 7 minutes. Stir occasionally. Add half of corn to skillet. Cook, until corn starts to brown and bacon is crisp, (about 10 minutes more.) Transfer to a paper towel-lined plate or bowl.
- Sprinkle paprika, pepper, and salt over chicken. In the same skillet, brown chicken over medium-high heat, 2 to 3 minutes per side. Transfer to another plate.
- Melt butter over medium heat. Add shallot, remaining corn, and 1/2 teaspoon salt and sauté, stirring occasionally, until shallot is slightly softened—about 2 minutes. Stir in garlic, until fragrant (about 1 minute more.) Pour in the wine, remembering to scrape browned bits from the bottom of the pan. Stir casually for 2-3 minutes or until wine is just about evaporated.
- Add cream, broth, and mascarpone.
- Bring to a simmer and cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes.
- Return chicken to the pan, baste a bit with the sauce. Garnish with bacon and basil before serving.