Ingredients
2 tbsp sunflower oil
Large knob of butter
4 skinned chicken breasts
2 tsp runny honey
2 large onions, sliced
2 large garlic cloves, crushed
350ml chicken stock
2 x 198g tins of Sweetcorn, drained
1 tbsp thyme, chopped.
75ml double cream
Method
- Heat the oil and butter in a skillet pan. Season the chicken and drizzle with honey.
- Add the chicken to the pan and brown until golden on both sides over a high heat. Set aside.
- Add the onion and fry over a low heat for 10 minutes until nearly soft. Add the garlic and fry for a few seconds.
- Add the stock and thyme. Blend one can of Green Giant Sweetcorn in a food processor until nearly smooth.
- Add both the blended corn and remaining tin of sweetcorn to the pan and bring up to the boil.
- Return the chicken to the pan, cover with a lid and simmer for 10 minutes over a medium heat until the chicken is just cooked. Remove the chicken to a dish or plate.
- Add the cream and reduce over a high heat to thicken slightly. Pour the sauce over the chicken.
- Serve with rice or mashed potatoes.
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