Tex-Mex Chicken With Chiles And Cheese

• -1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
• 1-1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 3-1/2 Tbs. unsalted butter
• 1-1/2 cups fresh or thawed frozen corn kernels
• 1 medium jalapeno, seeded if desired and thinly sliced
• 1 large clove garlic, minced
• 2-3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
• 1 Tbs. chopped fresh oregano
• 1 cup grated sharp Cheddar

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 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
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. Add the remaining 1 Tbs. butter, the corn, jalapeno, garlic, and 1/2 tsp. 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.

chicken, chili powder, ground cumin, kosher salt, allpurpose, unsalted butter, corn kernels, clove garlic, fresh oregano, cheddar

Taken from www.epicurious.com/recipes/member/views/tex-mex-chicken-with-chiles-and-cheese-50033116 (may not work)