SERVES 4
TOTAL TIME: 45 minutes
Three cups thawed frozen corn can be substituted for the fresh corn. Do not stir the corn when cooking it in step 3 or it will not brown well.
|
½ |
cup all-purpose flour |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
1 |
teaspoon chili powder |
|
Salt and pepper |
|
|
¼ |
cup olive oil |
|
4 |
ears corn, kernels cut from cobs |
|
1 |
shallot, minced |
|
2 |
garlic cloves, minced |
|
12 |
ounces cherry tomatoes, halved |
|
¼ |
cup minced fresh cilantro |
|
2 |
tablespoons lime juice |
1. Spread flour in shallow dish. Pat chicken dry with paper towels and season with chili powder, salt, and pepper. Working with 1 chicken breast at a time, dredge breasts in flour.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to platter and cover with aluminum foil.
3. Add 1 tablespoon oil and corn to now-empty skillet and cook over medium-high heat, without stirring, until well browned and toasted, about 8 minutes. Stir in shallot and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, scraping up any browned bits, and cook until tomatoes are just softened, about 2 minutes. Stir in cilantro, lime juice, and remaining 1 tablespoon oil and season with salt and pepper to taste. Pour tomato mixture over chicken and serve.