Beige Kid Food But Make It Fancy: Creamed Corn Chicken

1. Lightly coat the 5 thin chicken breast slices with kosher salt, freshly ground black pepper, ranch seasoning, sweet paprika, and garlic powder.
2. Prepare your vegetables: chop the 4 ears of corn, mince 1 shallot, and grate 1/4 cup of Parmigiano Reggiano cheese.
3. Heat 2 tablespoons of neutral oil in a pan over high heat. Sear the seasoned chicken in batches until golden color develops on each side; do not worry about cooking them through completely. Set the seared chicken aside on a clean plate.
4. Add 2 tablespoons of butter to the same pan, then lower the heat. Add the minced shallot and cook for 2-3 minutes.
5. Add the chopped corn to the pan and cook for another 2-3 minutes.
6. Pour in 1 cup of dry white wine, 1/3 cup of heavy cream, and the 1/4 cup of Parmigiano Reggiano cheese. Mix well.
7. Bring the sauce to a boil, then reduce the heat to a simmer. Return the seared chicken breast slices to the pan, along with any accumulated juices.
8. Let everything simmer together for 10-15 minutes, or until the sauce has thickened.