Ingredients

• 4 boneless, skinless chicken breasts
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 (0.4 oz.) packet dry ranch dressing mix
• 3 cloves garlic, minced
• vegetable oil, as needed
• kosher salt and freshly ground pepper, to taste
• Sauce:
• 1 1/2 cups heavy cream
• 1 1/4 cups milk
• 1 (0.4 oz.) packet dry ranch dressing mix
• 1 cup black beans, rinsed and drained
• 1 cup corn, rinsed and drained
• 1/3 cup chipotle chiles in adobo sauce
• 1/4 cup low-sodium chicken broth
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• fresh cilantro, garnish
• bacon, cooked and crumbled, garnish

Preparation

1. Season chicken breasts generously with salt and pepper.
2. Combine flour and dry ranch dressing in one shallow bowl, and mix together. Season with salt and pepper.
3. In a second bowl, whisk together eggs and garlic.
4. Heat 2 tablespoons vegetable oil in a large pan or skillet over medium-high heat.
5. Dip chicken breasts in garlic egg wash, then shake off excess and dredge chicken in ranch flour mixture, pressing gently so it adheres.
6. Place chicken in hot pan and cook for 4-5 minutes, or until golden brown. Flip and cook for another 4-5 minutes, or until no longer pink. Set aside and cover with aluminum foil.
7. Repeat with remaining chicken.
8. Use a paper towel to mop up remaining oil in skillet, then melt butter over medium heat. Whisk in flour to create a roux, cooking for 2-3 minutes, or until smooth and paste-like.
9. Pour in heavy cream, milk and chicken broth, and stir until smooth. Add chipotle chiles and ranch mix to sauce and bring mixture to a boil. Cook for 2 minutes, then reduce heat to low.
10. Stir in beans and corn, and simmer for 10 minutes. Taste and adjust seasoning, if necessary.
11. Return chicken to sauce, then serve hot, garnished with fresh cilantro and crumbled bacon.