Creamed Corn & Chicken

This recipe makes four to six servings.

Ingredients

• 2 tablespoon oil
• 2 cups chicken breast, 1-inch dice
• 1 teaspoon oil
• 2 cups onion, diced
• 1-2 cloves garlic, minced
• ¼ cup white wine
• 3 ears of corn, kernels removed from cob
• 1/8 teaspoon pepper
• ¼ teaspoon kosher salt
• 4 ounces of cream cheese
• 1 cup of heavy cream
• 2 tablespoons of maple syrup
• 2 tablespoons of cider vinegar

Instructions

• In a large pot over medium-high heat, add the oil and chicken. Sear the chicken for three to five minutes, flipping to brown each side.
• Remove from pan and set aside.
• If the pan is dry, add a teaspoon of oil, followed by the onions.
• Cook for two to three minutes, then add the garlic and continue to cook for another minute.
• Pour in the white wine, followed by the corn, pepper and salt. Mix in the cream cheese and heavy cream, then bring to a simmer.
• Return the chicken to the pot. Mix in the cream cheese and heavy cream and return to a simmer.
• Cook for 10 minutes or until the cheese is fully melted and the chicken is cooked all the way through.
• Finish with the maple syrup and vinegar.
• Serve hot after all ingredients are fully incorporated.

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