Chicken with Bacon and Corn Sauce


This recipe tastes better than it looks. More importantly, it is easy to make and takes less than half an hour.

3 chicken breasts, OR 4 chicken thigh fillets, cut into smaller pieces
plain flour to dust chicken
1 Tblspn olive oil
sliver of butter
2 rashers of bacon, chopped
1 onion, chopped
400gm can of corn kernels (or 2 Cups of frozen corn)
1 C chicken stock

Coat the chicken pieces in flour, then fry in the butter and oil in a big frypan.
Remove the chicken from the pan and cover to keep warm. Cook the bacon and onion in the same frypan to keep the flavour. Once cooked, add the corn and stock. When the sauce thickens a little, return the chicken to the pan to reheat, then serve with green vegies or bread.