Creamy Chicken with Chorizo (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 chicken fillets
02 - 1 tsp salt
03 - 1 tsp black pepper
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 2 tbsp olive oil

→ For the Corn and Chorizo

07 - 5.5 ounces spicy Spanish chorizo, diced
08 - 9 ounces canned corn kernels, drained
09 - 2 garlic cloves, minced, divided
10 - 1 tsp dried oregano

→ For the Sauce

11 - 1 tbsp salted butter
12 - 1 small onion, finely chopped
13 - ½ cup dry white wine
14 - ⅔ cup whole milk
15 - 5.5 ounces cream cheese (Boursin with shallot & chives recommended)

→ For Garnish

16 - Red pepper flakes, for serving
17 - 2 tbsp chopped chives, for serving

# Instructions:

01 - Season chicken fillets with 1 teaspoon each: salt, black pepper, smoked paprika and garlic powder. Set aside
02 - Heat oil in non-stick skillet over medium-high heat. Add chorizo, cook 3 minutes until crispy. Add corn, cook 5 minutes until golden brown
03 - Add half the minced garlic to corn mixture, cook 30 seconds. Stir in oregano, ½ tsp salt and black pepper. Remove from skillet, leaving grease in pan
04 - Add butter to skillet and melt. Cook chicken for 5 minutes per side until browned and cooked through. Remove to plate and cover with foil
05 - In same skillet, add onion and remaining garlic. Cook over low heat for 1-2 minutes. Add white wine, scraping up browned bits from pan bottom
06 - Simmer wine for 2 minutes. Add milk and bring to boil. Stir in cream cheese until smooth
07 - Return chicken and any released juices to skillet. Cook about 5 minutes until chicken is fully cooked. Add more milk if sauce is too thick. Adjust salt to taste
08 - Top chicken with crisped corn and chorizo mixture. Sprinkle with red pepper flakes and chopped chives

# Notes:

01 - Boursin cheese makes an exceptionally creamy sauce
02 - Cooking time may vary depending on chicken thickness
03 - For a spicier dish, add more red pepper flakes

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