CREAMY CORN AND CHICKEN SKILLET
CREAMY CORN AND CHICKEN SKILLET
This is a delicious, filling meal that you can make anytime you need a family favorite for dinner.
INGREDIENTS (Serves 4)
1½ lbs. chicken tenders (unbreaded)
Salt & pepper to taste
¼ C. butter, divided
⅓ C. white wine vinegar
6 green onions, sliced (reserve dark green slices for garnish)
⅓ C. chicken broth
1 (16 oz.) pkg. frozen corn, thawed & drained
4 oz. cream cheese, cut into pieces
½ C. milk
DIRECTIONS
To begin, season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a 12″ skillet over medium-high heat. Add the chicken and brown both sides, 5 to 7 minutes, pouring off excess liquid as needed.
Stir in the vinegar, scraping up any browned bits; simmer about 1 minute. Push the chicken to one side of the skillet and add the remaining 2 tablespoons of butter; let melt.
Add the white and pale green onion slices and saute 1 minute. Stir in the broth and simmer 3 to 4 minutes or until the chicken is cooked through, turning often to coat in sauce.
Add the corn and cook several minutes, until heated through. Add the cream cheese and milk; cook and stir until melted and everything is hot and creamy.
To serve, sprinkle with salt, pepper, and the reserved green onion slices.
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