Chicken with Cream of Corn
Serves 4
Ingredients:
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups half and half
- 2 cups corn kernels, from freshly cooked corn ears
- Salt and freshly ground black pepper
- ¼ cup parmesan
- 4 chicken boneless, skinless breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons scallions, finely chopped
Directions:
Preheat oven to 375 degrees F.
In a medium sauce pan over medium-high heat, add butter and heat until foamy. Add onion and cook until soft, stirring occasionally, 3 minutes. Add flour and cook, stirring constantly, until golden brown, 1 to 2 minutes. Reduce heat to medium and add half and half, whisking vigorously until it thickens. Remove from heat and fold in corn and parmesan. Season with salt and pepper. Set aside.
Line a large ovenproof dish with aluminum foil. Place chicken breasts on dish and sprinkle with salt, pepper, garlic powder and onion powder. Drizzle with olive oil. Transfer to oven and bake for 30 to 35 minutes or until chicken breasts are cooked through, but still moist in the center. Remove from oven and let rest 5 minutes. Slice and place on individual plates. Top with cream of corn and scallions. Serve immediately with jasmine rice on the side.
Cook’s Notes:
Check out the vide of Ronnie Woo and learn how to make “The Moistest Chicken”. I followed his method and the chicken came out perfect. Here is the link: http://www.youtube.com/watch?v=KsvZcXaZYZk
Thanks to http://cynthiapresser.com
professorca 