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Heat a large skillet over medium heat. Add bacon and cook, stirring occasionally, until browning, about 7 minutes. Remove bacon from pan with a slotted spoon to a paper-towel lined plate.
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Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in the same skillet with bacon grease over medium-high heat. Add chicken to skillet in a single layer and cook for 5 minutes per side, until cooked through. (Chicken should reach internal temperature of 165 degrees or juices should run clear.) Remove chicken to a plate and tent with aluminum foil.
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Melt remaining 2 tablespoons butter in same skillet over medium heat. Add corn kernels, thyme, and a little bit of salt and pepper. Cook, stirring often, until corn is tender, about 5 minutes.
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While corn is cooking, start the kale. Heat olive oil in a second skillet or a pot over medium heat. Add kale and season with salt and pepper. Cook, stirring occasionally, for 5 minutes.
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When corn is tender, add milk, mascarpone cheese, and ½ cup parmesan cheese. Stir until cheeses are melted and the sauce is smooth. Stir cooked bacon into the corn mixture.
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To serve: Divide chicken and kale between serving plates. Top chicken with corn sauce. Top with remaining parmesan cheese.