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Chicken Breast with Creamy Corn and Bacon| WednesdayNightCafe.com

Chicken Breast with Creamy Corn and Bacon

Pan-seared chicken breast is dressed up with creamy sweet corn with mascarpone cheese, parmesan cheese, and bacon. Sautéed kale goes well with the sweet and salty flavors in the sauce. Serve with garlic bread or pasta for a full meal.
Course Dinner, Main Dish
Total Time 35 minutes
Servings 3
Author Tara Leung

Ingredients

  • 4 slices bacon, chopped
  • 1 1/2 pounds boneless skinless chicken breast, pounded thin
  • salt and pepper
  • 4 tablespoons butter, divided
  • 3 ears corn - cut off kernels
  • 1/2 teaspoon fresh thyme leaves plus extra for garnish
  • 2 tablespoons olive oil
  • 1 bunch kale, deveined and chopped
  • 1/2 cup milk
  • 4 ounces mascarpone cheese
  • 3/4 cup shredded parmesan cheese, divided

Instructions

  1. Heat a large skillet over medium heat. Add bacon and cook, stirring occasionally, until browning, about 7 minutes. Remove bacon from pan with a slotted spoon to a paper-towel lined plate.
  2. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in the same skillet with bacon grease over medium-high heat. Add chicken to skillet in a single layer and cook for 5 minutes per side, until cooked through. (Chicken should reach internal temperature of 165 degrees or juices should run clear.) Remove chicken to a plate and tent with aluminum foil.
  3. Melt remaining 2 tablespoons butter in same skillet over medium heat. Add corn kernels, thyme, and a little bit of salt and pepper. Cook, stirring often, until corn is tender, about 5 minutes.
  4. While corn is cooking, start the kale. Heat olive oil in a second skillet or a pot over medium heat. Add kale and season with salt and pepper. Cook, stirring occasionally, for 5 minutes.
  5. When corn is tender, add milk, mascarpone cheese, and ½ cup parmesan cheese. Stir until cheeses are melted and the sauce is smooth. Stir cooked bacon into the corn mixture.
  6. To serve: Divide chicken and kale between serving plates. Top chicken with corn sauce. Top with remaining parmesan cheese.