1 small can cream of corn
1 chicken breast, diced
1/2 white wine
1 cube of bouillon
1 tbsp olive oil
Salt & pepper
In a sauce pan on medium high heat. Add oil and sautee diced chicken till lightly browned. Deglaze the pan with white wine. Scraping the browned bits from the pan. Those are the yummy caramelized flavours. Add can of corn and mix well. Bring to a simmer and then add bouillon cube. Mix and incorporate well. Bouillon cube will slowly melt into the liquid.
Remove from heat and season with salt & pepper. Serve hot with garlic toast. Makes 2 bowls.
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