20-Minute Creamy Skillet Chicken with Corn, Tomato & Basil

• servings: 4 servings
• total time: 20 minutes

Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons extra-virgin olive oil, divided

2 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.

Nutrition

• Calories: 325 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Cholesterol: 97 mg
• Sodium: 214 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 28 g