Creamy Corn and Tomato Chicken

Prep

1. Use a sharp knife to slice the kernels off of the corn cobs

2. Dice a large tomato into small pieces

Instructions

1. Sprinkle each of the chicken cutlets with about 1/8 teaspoon of salt and pepper

2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the skillet is hot, add the chicken and cook, turning once, until cooked through, 5 to 7 minutes

3. Add the remaining 1 tablespoon oil, corn kernels, tomato and garlic to the skillet. Cook, stirring, until the tomatoes start breaking down, about 2 minutes

4. Increase heat to high. Add chicken broth and cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes

5. Return the chicken to the pan along with the basil; turn to coat. Serve the chicken topped with the sauce. Garnish with chives, if desired