Creamy Chicken with Corn and Chorizo

• 4 chicken breast fillets
• 150 g/5.3 oz spicy Spanish chorizo, cut into cubes
• 250 g/8.8 oz canned corn kernels, drained
• 150 g/5.3 oz cream cheese, I used Boursin with shallot & chives
• 120 ml /1/2 cup dry white wine
• 160 ml/2/3 cup whole milk
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp salted butter
• spices: salt, black pepper, smoked paprika, garlic powder, oregano

red pepper flakes, for serving

• 2 tbsp chopped chives, for serving

1. Season chicken fillets with 1 tsp each: salt, black pepper, smoked paprika and garlic powder. Set aside.
2. Heat oil in a non-stick frying skillet over medium high heat. Add chorizo, cook for 3 minutes until it starts to get crispy. Stir in corn, cook for 5 minutes or until the corn is golden. Add 1/2 of the minced garlic, cook for 30 seconds. Stir in 1 tsp oregano, 1/2 tsp salt and black pepper. Remove from skillet, leaving as much grease as possible in the skillet.
3. Add butter to the skillet, let it melt. Add chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with foil.
4. In the same skillet. Add onion and the remaining garlic, cook over low heat, about 1-2 minutes. Pour in white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. Add milk and bring to a boil. Stir in cream cheese and return the chicken together with the released juices to the skillet. Cook until the chicken is cooked through, about 5 minutes. If needed, add milk to thin out the sauce. Taste, and adjust salt.
5. Top with crisped corn and chorizo, sprinkle with red pepper flakes and extra black pepper. Enjoy!