Tex-Mex Chicken With Chiles and Cheese

CC & G's Note:

This is from Fine Cooking. It was published as a 30 minute meal. Serve with rice pilaf, or wrap the chicken in warm corn tortillas. I served it with tortillas, guacamole and sour cream.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 ¼ lbs chicken breast halves , boneless, skinless trimmed and sliced 1/4 inch thick
• 1 ½ teaspoons chili powder
• ½ teaspoon ground cumin
• kosher salt & freshly ground black pepper
• ½ cup all-purpose flour
• 3 ½ tablespoons unsalted butter
• 1 ½ cups corn kernels
• 1 medium jalapeno , seeded if desired and thinly sliced
• 1 large garlic clove , minced
• 2 -3 limes
• 1 tablespoon oregano , fresh and chopped
• 1 cup sharp cheddar cheese , grated

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 teaspoons salt, and 1/2 teaspoons black pepper. Lightly dredge the chicken in the flour and shake off any excess.
2. Melt 2-1/2 Tbs. 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 Tbs. butter, the corn, jalapeño, garlic, and 1/2 teaspoons 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.