Chicken Paillard With Creamed Corn


Chicken Paillard With Creamed Corn

Ensure the family’s reaching their protein levels with this delicious, yet oh-so-simple Chicken Paillard with Creamed Corn recipe. The creamed corn is a warming and delicious addition to spruce up a simple chicken recipe and is guaranteed to become a new family favourite!

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1 tbsp fresh thyme leaves. chopped
3 tbsp soy sauce
Juice of half a lemon
3 tbsp olive oil
2 large cloves garlic, crushed
1 tbsp brown sugar
6 small chicken breasts

Creamed Corn (double for 6 people)
25g butter
1 small onion, finely chopped
1 x 300g tin sweetcorn, drained
3 tbsp single cream
15g Parmesan cheese


  1. Measure all of the marinade ingredients together in a shallow dish.
  2. Put the chicken onto a board. Slice each breast in half. Cover with clingfilm. Bash out thinly using a rolling pin.
  3. Put the chicken into a bowl with the marinade and leave for 1 hour.
  4. Pre heat the oven to 180C Fan. Heat a griddle pan until very hot. Brown the chicken in three batches until you have brown griddle marks on both sides. Transfer to a baking sheet.
  5. Place the chicken into the oven to about 5 to 6 minutes until cooked through. Leave to rest.
  6. Pour any juices into a pan. Reduce over a high heat.
  7. To make the creamed corn. Melt the butter in a saucepan. Add the onion and fry for 3 to 4 minutes. Add the sweetcorn with 3 tbsp of water. Cover with a lid and simmer for 10 minutes. Remove half of the mixture and blend until smooth using a stick blender. Return the puree to the pan with the single cream and parmesan. Heat through and season.
  8. Carve the chicken into pieces, pour over the reduced juices and serve with the creamed corn.

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