Argentine Chicken

A tasty winter meal, but also good in summer when sweet corn is freshly available.

This serves four.

Ingredients:
one whole boneless, skinless chicken breast, cut in chunks.
salt and pepper to taste
1 TBSP virgin olive oil
2 cloves garlic, minced
2 med to large tomatoes, chopped
1 bay leaf
1/4 t. marjoram
2 cups frozen whole kernel corn or kernels shaved off fresh cobs
1 small onion, chopped

Season chicken with salt and pepper. Heat oil in a large non-stick skillet and add chicken, turning for even cooking, and remove when tender. Keep warm. Saute onion and garlic in skillet. Add tomatoes, bay leaf and marjoram; simmer 10 minutes. Add corn and chicken and heat through, mixing well with sauce.