I believe I had my first skillet experience when I was about 10 years of age. My family and I were vacationing in the States; when my sister and I were younger, our family would make occasional trips to Buffalo for the weekend to do some shopping back when the dollar exchange wasn’t so heinous.
On one of these particular occasions, we ended up having breakfast at Bob Evans, a popular breakfast chain in the U.S. I had never eaten there prior to this first experience, and I ordered a breakfast skillet of some sort which changed my world from that moment forward.
I realize that sounds dramatic, but tasting that flavour profile at that age is a memory I will never forget.
Ever since, I’ve been a fan of skillet dishes, whether they’re breakfast-oriented or not.
I came across a recipe from delish.com for a Creamy Chicken and Corn Skillet, and because it looks so enticing, I wanted to share it with all of you. Check it out.
“Ingredients
- 4 oz. bacon, chopped into small pieces
- 2 ears corn, husked, kernels removed (about 2 c.), divided
- 1 1/2 lb. boneless, skinless chicken breasts (about 2), halved lengthwise
- 1 1/4 tsp. ground coriander
- 1 tsp. paprika
- 1/2 tsp. freshly ground black pepper
- 1 3/4 tsp. kosher salt, divided
- 1 Tbsp. unsalted butter
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1/2 c. dry white wine
- 1/2 c. heavy cream
- 1/2 c. low-sodium chicken broth
- 1 oz. mascarpone cheese
- 1 Tbsp. chopped fresh cilantro or basil
- Lime wedges, for serving (optional)
“Directions
- Step 1: In a large, cold skillet, arrange bacon in a single layer. Cook over medium heat, stirring occasionally, until some fat starts to render, 6 to 7 minutes. Add half of corn to skillet and cook, stirring occasionally, until corn starts to brown and bacon is crisp, about 10 minutes more. Transfer to a paper towel-lined plate or bowl.
- Step 2: Season chicken all over with coriander, paprika, pepper, and 1 1/4 teaspoons salt. In same skillet over medium-high heat, cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to another plate.
- Step 3: In same skillet over medium heat, melt butter. Add shallot and remaining corn and 1/2 teaspoon salt and cook, stirring occasionally, until shallot is slightly softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add wine and scrape browned bits from bottom of pan. Continue to cook, stirring occasionally, until wine is almost completely evaporated, 2 to 3 minutes. Add cream, broth, and mascarpone. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, 5 to 7 minutes.
- Step 4: Return chicken and any accumulated juices to pan. Top with bacon mixture and cilantro. Squeeze a lime wedge over before serving,” the recipe states.
While I’m not certain this will top a skillet from Bob Evans, it does look damn tasty.
Photo by Ivana Cajina on Unsplash
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