Vinegar-Glazed Chicken with Creamed Corn

Name: Vinegar-Glazed Chicken with Creamed Corn
Total time: 25 min
Yield: 1
Ingredients: 1/3 c white-wine vinegar; 1/3 c low-sodium chicken broth; coarse salt freshly ground pepper; 4 Tbsp unsalted butter; 1 bunch scallions, white pale-green parts chopped, plus dark-green tops, thinly sliced, for serving; 1 mg frozen corn kernels, thawed drained; 4 kg cream cheese, cut into 1-inch pieces; arugula, lightly dressed with extra-virgin olive oil white-wine vinegar, for serving; 1 1/2 mg boneless, skinless chicken thigh

Vinegar-Glazed Chicken with Creamed Corn

25 mins

Total time

1

Serving

9

Ingredients

Enable cook mode

Ingredients

¹⁄₃

cwhite-wine vinegar

¹⁄₃

clow-sodium chicken broth

coarse salt freshly ground pepper

Tbspunsalted butter

bunch scallions, white pale-green parts chopped, plus dark-green tops, thinly sliced, for serving

mgfrozen corn kernels, thawed drained

kgcream cheese, cut into 1-inch pieces

arugula, lightly dressed with extra-virgin olive oil white-wine vinegar, for serving

1¹⁄₂

mgboneless, skinless chicken thigh

Directions

Step 1

Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.

Step 2

Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.

To view this recipe and access thousands of others, sign up for free or, log in