This saucy 20-minute chicken recipe features fresh summer corn, tomatoes and basil. Serve this light and tangy quick dinner over pasta or brown rice.
Ingredients:
1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
2 ears corn, kernels cut from the cob
1 large tomato, chopped
1 large clove garlic, grated
½ cup dry white wine
½ cup sour cream
¼ cup chopped fresh basil
snipped fresh chives for garnish
Directions:
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 5 to 7 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil, corn kernels, tomato and garlic to the pan. Cook, stirring, until the tomatoes start breaking down, about 2 minutes. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan along with the basil; turn to coat. Serve the chicken topped with the sauce. Garnish with chives, if desired.
