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Chicken-Bacon Saute




Source of Recipe


Cooking Village


List of Ingredients




8 strips bacon

4 skinless, boneless chicken breast halves (about 5 ounces each)

2 tablespoons butter or margarine

1/4 cup chopped yellow onion

3 cups drained canned or thawed frozen corn kernels

1/4 cup chopped canned or fresh tomato

1 clove garlic, minced

1/3 cup dry sherry or chicken broth

2 tablespoons chopped fresh basil or parsley

1/2 teaspoon salt

1/2 teaspoon black pepper


Recipe



1. In a large skillet, cook bacon over medium-high heat until crisp and browned, about 5 minutes. Transfer bacon to a plate lined with paper towels to drain. Reserve and keep warm.


2. Pour all but 2 tablespoons of bacon fat from skillet. Add chicken; cook until browned and almost cooked through, about 4 minutes per side. Remove to a plate and keep warm.


3. In same skillet, heat butter. Add onion; cook until tender, about 5 minutes. Stir in corn, tomato, and garlic; cook 2 minutes longer. Pour sherry into skillet. Bring to a boil and cook until almost all liquid is evaporated, about 5 minutes. Stir in basil, salt, and pepper.


4. Return chicken to skillet. Cook, stirring, until well coated with sauce and just heated through, about 3 minutes. Place chicken and vegetables on a serving platter. Crumble reserved bacon and sprinkle over chicken. Serve immediately.