Sautéed Chicken Breasts With Corn and Shallots

Sautéed Chicken Breasts With Corn and Shallots was a new recipe for us. Corn being excellent this year, we have been making many recipes featuring Corn. This was another good one. We liked it very much.

Sautéed Chicken Breasts With Corn and Shallots

New York Times

 

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

 

INGREDIENTS

Yield:4 servings

 

4       skinless, boneless chicken breasts

Salt to taste

Freshly ground pepper to taste

2       large ears of corn

2       tablespoons butter

¼      cup finely chopped shallots

½      cup dry white wine

2       tablespoons Dijon mustard

⅔      cup heavy cream

¼      cup coarsely chopped fresh chervil or parsley

 

 

PREPARATION

 

1.            Sprinkle chicken breasts on both sides with salt and pepper.

2.            Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.

3.            Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.

4.            Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.

5.            Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.