Tex-Mex Chicken With Chiles and Cheese

Ingredients

• 1 1/4 lbs chicken breast halves, boneless, skinless trimmed and sliced 1/4 inch thick
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• kosher salt & freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 1/2 tablespoons unsalted butter
• 1 1/2 cups corn kernels
• 1 medium jalapeno, seeded if desired and thinly sliced
• 1 large garlic clove, minced
• 2-3 limes
• 1 tablespoon oregano, fresh and chopped
• 1 cup sharp cheddar cheese, grated

Directions

1. 1

   Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 teaspoons salt, and 1/2 teaspoons black pepper. Lightly dredge the chicken in the flour and shake off any excess.

2. 2

   Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.

3. 3

   Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 teaspoons salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.