- 1 tablespoon oil
- 2 cups ¾ inch diced chicken breast
- 1 cup small diced red onion
- ½ teaspoon kosher salt
- 1 tablespoon paprika
- 1 cup fresh corn kernels
- 1 cup chopped fresh tomato
- 1 cup white wine
- 1 cup chicken stock
- 3 tablespoons corn starch mixed with 3 tablespoons cold water
- 1 cup chopped fresh basil
- 1 tablespoon butter
- Fresh ground black pepper to taste
Heat a medium sized pot on high heat. Add the oil and sear the chicken until slightly browned on one side. Carefully turn the chicken over and add diced red onion. Cook for 1 minute. Mix well, incorporate the salt and paprika, and cook for an additional minute over medium low heat. Add the corn, tomatoes, and white wine and cook until reduced by half. Pour in the chicken stock and bring to a simmer. While stirring mix in the corn starch and water slurry. Finish with basil, butter, and a few grinds of black pepper. Taste and adjust the seasoning with salt if necessary. Makes 4 servings over rice or 6 servings mixed with pasta.
