This saucy 20-minute chicken recipe features fresh summer corn, tomatoes and basil. Serve this light and tangy quick dinner over pasta or brown rice.
1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
2 ears corn, kernels cut from the cob
1 large tomato, chopped
1 large clove garlic, grated
½ cup dry white wine
½ cup sour cream
¼ cup chopped fresh basil
Snipped fresh chives for garnish
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