Chicken with Corn Cream Sauce
Herbed Quinoa
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 6 slices center cut bacon
- 1½ lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 4 ears corn, shucked
- 3 cloves garlic, minced
- 3 Tbsp chopped fresh thyme, divided
- 2 Tbsp olive oil
- ½ cup dry white wine
- ¾ cup heavy cream
Instructions
- Cook bacon in a large skillet over medium-high heat for 6 to 8 minutes or until crisp. Remove bacon, reserving 2 Tbsp dripping in pan. Crumble bacon.
- Sprinkle chicken with salt and pepper. Cook chicken in drippings for 5 to 8 minutes per side or until browned and done.
- Meanwhile, cut kernels from cobs; discard cobs. Cook corn, garlic, and 1½ Tbsp thyme in hot oil in a large skillet over medium-high heat for 5 minutes or until corn is lightly browned.
- Reduce heat to medium, add wine, and cook 5 minutes or until slightly reduced.
- Stir in the cream, and add chicken; cook until sauce is reduced slightly and warmed through. Top with bacon and 1½ Tbsp thyme.
Side Dish Ingredients
- 2 (8-oz) pkg microwavable quinoa
- 2 Tbsp chopped fresh thyme
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook quinoa according to package directions. Stir in thyme, oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
416
|
151
|
567
|
| Fat (g) | 29 | 6 | 35 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 25 | 5 | 30 |
| Carb (g) | 15 | 23 | 38 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 422 | 434 | 856 |
| T. Sugs (g) | 5 | 0 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
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