GoRV’s new camp cook, Joe Glavic, whips up an easy pan-fried chicken with a creamy corn sauce – who would’ve thought camping could be so delicious?
INGREDIENTS
- 3-4 rashers of streaky bacon
- Chicken fillets, butterflied for faster cooking time
- 2 tablespoons of olive oil
- Salt and pepper to season
FOR THE SAUCE
- 40g salted butter
- 1 tablespoon of minced garlic
- Thyme
- Half a cup of thickened cream
- 1 250g tub of cream cheese
- 1 handful of Parmesan cheese
- 2 small cans of corn
- Salt and pepper to season
- Ground chilli if desired
METHOD
Fry the bacon in a medium-sized frying pan and set aside.
Using the same pan, add the butterflied chicken fillets and cook until golden. Then set aside.
Add butter, garlic and thyme to a pan and sauté for two minutes. Add the cream, cream cheese and Parmesan and cook for five minutes on medium heat until all the ingredients are well mixed. Add the corn and season with salt and pepper.
Add the chicken and bacon to the sauce. Stir gently and ensure the chicken is well coated in the sauce.
Serve the chicken, scooping additional sauce as you wish. And why not include a salad?
