Tex-Mex Chicken with Chiles and Cheese
Serve with rice pilaf, or wrap the chicken in warm corn tortillas.
Ingredients
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1-1/4 pounds boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
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1-1/2 teaspoons chili powder
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1/2 teaspoon ground cumin
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Kosher salt and freshly ground black pepper
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1/2 cup all-purpose flour
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3-1/2 tablespoons unsalted butter
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1-1/2 cups fresh or thawed frozen corn kernels
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1 medium jalapeno, seeded if desired and thinly sliced
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1 large clove garlic, minced
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2-3 medium limes, 1 or 2 juiced to yield 3 tablespoons and 1 cut into wedges
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1 tablespoon chopped fresh oregano
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1 cup grated sharp Cheddar
Directions
1.
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Lightly dredge the chicken in the flour and shake off any excess.
2.
Melt 2-1/2 tablespoons of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
3.
Add the remaining 1 tablespoon butter, the corn, jalapeno, garlic, and 1/2 teaspoon salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.
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