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Denise Barny: "It turn out delicious. I suggest using a large no…" Read More
15Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 boneless chicken thighs (skin-on or skinless is fine)
- 1/4 cup all purpose flour
- 1/2 tsp. paprika
- 2 Tbsp. butter
- 2 Tbsp. butter
- 1 small yellow onion (chopped)
- 2 garlic cloves (minced)
- 3 Tbsp. all purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- fresh parsley, chopped (for serving)
- kosher salt
- freshly ground black pepper
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Reviews(2)
Denise Barny a year ago
It turn out delicious. I suggest using a large non stick sauté pan. I used my cast iron it made it difficult to remove the burnt on pieces of chicken and some of the corn got stuck to the bottom of course it didn’t help that the corn was frozen. But it was still really good.
Vanessa Huerth a year ago
It was good but I think I’d rather just make some creamed corn on the side of baked chicken. Or I’d use strictly boneless skinless chicken. Bone in with this recipe didn’t turn out the way I wanted it to.