20-Minute Creamy Skillet Chicken with Corn, Tomato & Basil

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

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

Directions at eatingwell.com

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