Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 cups of chicken broth, 2 tablespoons of finely minced preserved lemon rind, 2 sprigs of fresh thyme, and 2 crushed cloves of garlic in a large pot and bring the mixture to a gentle simmer over medium heat.

2. 2

   Add 4 boneless, skinless chicken breasts, each weighing about 6 ounces, to the simmering liquid, ensuring they are fully submerged, then reduce the heat to low, cover the pot, and poach for 15 to 20 minutes until the chicken is cooked through.

3. 3

   Carefully remove the poached chicken breasts from the pot and set them aside to rest, discarding the thyme sprigs and straining 0.5 cup of the poaching liquid for later use.

4. 4

   In a separate medium saucepan, melt 1 tablespoon of unsalted butter over medium heat, then add 2 cups of corn kernels and cook for 3 to 5 minutes, stirring occasionally.

5. 5

   Pour 0.5 cup of heavy cream into the saucepan with the corn, season with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper, and simmer gently for 5 minutes until the sauce thickens slightly, creating creamed corn.

6. 6

   Heat 1 tablespoon of olive oil in a large skillet over medium heat, add 1 bunch of chopped Swiss chard leaves, and sauté for 5 to 7 minutes until wilted, seasoning with 0.125 teaspoon of salt and a pinch of black pepper.

7. 7

   Slice each poached chicken breast into medallions and arrange them on plates alongside generous servings of creamed corn and sautéed Swiss chard, garnishing each plate with 1 tablespoon of fresh chopped parsley and a drizzle of the reserved poaching liquid.