2 boneless chicken breasts, sliced horizontally
salt & pepper to taste
olive oil
2 ears fresh corn cut from cob
12 (or so) cherry tomatoes, cut in half
1 tbsp minced garlic
1/2 cup dry white wine
1 tbsp dijon mustard
1/2 cup sour cream
1/2 cup chicken broth
1/4 cup fresh basil, chopped
Sprinkle chicken with salt and pepper. Heat a tablespoon of olive oil in large skillet over medium-high heat. Add chicken and cook, turning once, about 5-7 minutes. Transfer to a plate
Heat another tablespoon of oil to the skillet, add corn and and more salt and pepper to taste. Cook a couple of minutes stirring frequently. Add tomatoes and garlic and cook another couple of minutes stirring frequently. Pour in wine and cook two minutes, scraping in any brown bits from bottom of skillet. Reduce heat to medium and stir in the dijon mustard, sour cream and any chicken juices from the plate of cooked chicken, simmer for a couple of minutes. Add the chicken broth a little at a time until desired consistency. Return chicken to the pan along with the fresh basil, stir well, coating the chicken in sauce. This can be served on it’s own or over some brown rice.
