Creamy Chicken with Corn and Basil

Instructions

1. 1

   Prepare 300 g fresh corn kernels, cutting them from the cobs if necessary. Mince the garlic, finely chop the chives and tear the basil. Mix the flour, lemon zest, 0.5 tsp salt and black pepper on a plate.

2. 2

   Use four boneless, skinless chicken breasts weighing about 150 g each. Without rinsing them, place between sheets of baking paper and flatten to an even 1.5 cm thickness. Coat both sides with the seasoned flour, pressing it on lightly. Discard any loose flour that has touched raw chicken, then wash your hands and clean the work surface and utensils.

3. 3

   Put the dry basmati rice, 480 ml water and remaining 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over high heat, cover tightly and reduce to the lowest heat. Cook for 12 minutes, then remove from the heat and leave covered for 10 minutes. Cook the chicken and sauce while the rice cooks and stands.

4. 4

   Heat the olive oil and 15 g butter in a 30–32 cm deep frying pan over medium-high heat. Add all four chicken breasts in one layer without overlapping and fry for 3 minutes per side until golden, reducing the heat if the coating darkens too quickly. Transfer to a plate; the centres may still be undercooked.

5. 5

   Reduce the heat to medium and add the remaining 15 g butter and corn to the same pan. Cook for 3 minutes, stirring, then add the garlic and cook for 30 seconds.

6. 6

   Pour in the chicken stock and cream, scraping up the browned coating from the pan. Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer uncovered for 6–8 minutes, stirring occasionally, until the sauce lightly coats a spoon.

7. 7

   Return the chicken and its collected juices to the sauce. Simmer gently for 4–6 minutes, turning once, until a food thermometer inserted into the thickest part of each breast reads at least 74°C/165°F. Continue cooking if necessary.

8. 8

   Remove the pan from the heat and stir the chives and basil into the sauce. Fluff the rice with a fork and divide among four plates. Add one chicken breast to each plate and spoon over the corn and cream sauce.