Using a mallet, pound out chicken breasts to ¼-inch thickness.

In a medium bowl, combine the rosemary, flour, pepper and salt. Dredge the chicken breasts in the flour mixture and place on a baking sheet.

Heat a large non-stick sauté pan to medium heat. Add the oil and spread it around in pan. Once the oil is hot, add the chicken and cook for 4 minutes on each side. After flipping the chicken, add the lemon juice and cook another 2 minutes to let the juice evaporate or absorb into the chicken. Add the chicken stock and let it reduce and thicken a few more minutes.

Meanwhile, fill a medium saucepan halfway with water and bring to a boil over medium-high heat. Carefully lower in the corn. Allow the corn to boil until the kernels turn bright yellow and are tender, 4 to 5 minutes.

Plate the chicken, and pour the remaining sauce over the top. Garnish with lemon zest, if desired.