Ingredients
Scale
- 4 ounces bacon (chopped)
- 2 ears corn (kernels removed (about 2 cups), divided)
- 1 1/2 pounds boneless (skinless chicken breasts (about 2), halved lengthwise)
- 1 1/4 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 teaspoons kosher salt (divided)
- 1 tablespoon unsalted butter
- 1 shallot (chopped)
- 2 cloves garlic (chopped)
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 ounce mascarpone cheese
- 1 tablespoon chopped fresh cilantro or basil
- Lime wedges (for serving (optional))
Instructions
- In a large skillet, arrange bacon in a single layer. Cook over medium heat until fat starts to render, about 6 to 7 minutes. Add half of the corn and cook until corn starts to brown and bacon is crisp, about 10 minutes more. Transfer to a paper towel-lined plate.
- Season chicken with coriander, paprika, pepper, and 1 1/4 teaspoons salt. Cook chicken in the same skillet until golden brown, about 2 to 3 minutes per side. Transfer to another plate.
- In the same skillet, melt butter. Add shallot, remaining corn, and 1/2 teaspoon salt. Cook until shallot is softened, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and simmer until almost evaporated, about 2 to 3 minutes. Stir in cream, broth, and mascarpone. Simmer until sauce thickens, about 5 to 7 minutes.
- Return chicken to skillet. Top with bacon mixture and cilantro. Serve with lime wedges, if desired. Enjoy!