CHICKEN WITH CORN
1 tblspn olive oil
2 onions, chopped
4 chicken breasts
1 cup dry white wine
1 cup chicken stock/broth
1 cup cream
1 cup corn kernels
Heat oil in large frying pan, add onions and cook 5 mins. Add chicken and sauté until golden brown (about 8 mins). Drain chicken on paper towels, season with pepper. Place in ovenproof dish. Drain fat from pan, add wine. Bring to boil and simmer until liquid is reduced by half. Stir in stock, cream and corn. Cook for 5 mins, stirring frequently. Pour over chicken and bake at 180 for 35 mins.
