Ingredients

1 large egg, beaten

1/4 cup all-purpose flour or gluten-free flour

4 boneless skinless chicken breast cutlets (about 3/4 inch thick)

Kosher salt and black pepper, to taste

3 tablespoons extra virgin olive oil

2 tablespoons salted butter

4 ears corn, kernels removed from the cob

2 cloves garlic, minced or grated

2 tablespoons fresh thyme leaves

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 cup canned coconut milk, cream, or whole milk

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon chili powder

1/4-1/2 teaspoon cayenne pepper (adjust to taste)

1/2 cup fresh basil

Lemon wedges, for serving

Instructions

Step 1: Place the beaten egg and flour in separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge both sides of each chicken piece first in the egg, then coat with flour, shaking off any excess. Set the coated chicken aside on a plate.

Step 2: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. When the oil shimmers, add the chicken and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

Step 3: Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, corn kernels, garlic, and fresh thyme to the skillet. Cook, stirring occasionally, until the corn is golden and tender, about 5 minutes.

Step 4: Reduce the heat to medium-low and pour in the white wine. Let it simmer for 2–3 minutes to reduce slightly. Stir in the coconut milk (or cream/milk), onion powder, smoked paprika, chili powder, and cayenne pepper. Season the sauce with salt and pepper to taste.

Step 5: Return the chicken to the skillet, nestling it into the sauce. Simmer gently for 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Remove from heat.

Step 6: Serve the chicken topped with fresh thyme, basil leaves, and a squeeze of lemon juice. Enjoy immediately.

Tips & Variations

For a milder dish, reduce or omit the cayenne pepper.

Swap out the white wine for chicken broth if you prefer a non-alcoholic version.

Use Greek yogurt or sour cream instead of coconut milk for a different creamy texture.

Try adding diced bell peppers or cherry tomatoes to the corn for extra color and flavor.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this recipe. Just thaw it before cooking and reduce the cooking time slightly since it’s already tender.

Is this dish gluten-free?

This recipe can be gluten-free if you use gluten-free flour for dredging the chicken. Be sure to check that all other ingredients, like the spices and broth, are gluten-free as well.

Dinner

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Introduction