Creamy Chicken with Corn & Chorizo

Ingredients

• 4 Moy Park skin cooked chicken breasts
• 1 tablespoon oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 small onion (diced finely)
• 150g cooking chorizo ( cut into cubes)
• 250g canned corn kernels (drained)
• 1 teaspoon garlic puree
• 1 teaspoon dried oregano
• 120ml white wine
• 150ml double cream
• 150g Boursin cheese with shallots and chives
• Salt and pepper
• 1 teaspoon red chilli flakes
• 2 tablespoons chives (chopped)
• Sprinkle of black pepper

Method

1. Mix salt, black pepper, smoked paprika and garlic power together and sprinkle each chicken fillet with the spice mix.
2. Preheat a pan and add the oil, place the chicken in the pan, skin down to crisp the skin, cook skin down for approx. 5 minutes.
3. Remove from pan and set aside.
4. In the same pan, add a little oil, fry onions for a few minutes, then add chorizo, corn, garlic, and oregano.
5. Add white wine to the pan and simmer for a few minutes, then add the double cream and bring to a boil. Stir in the Boursin cheese until it becomes a smooth consistency and simmer.
6. If consistency become to thick add a little more cream. Season.
7. Now add chicken to pan and reduce.
8. To finish, sprinkle with red chilli flakes, chives and black pepper.