Sautéed Chicken Breasts With Corn and Shallots
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2.01k)
Ingredients
4 servings
- 4 skinless, boneless chicken breasts
- Salt to taste
- Freshly ground pepper to taste
- 2 large ears of corn
- 2 tablespoons butter
- 1/4 cup finely chopped shallots
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 2/3 cup heavy cream
- 1/4 cup coarsely chopped fresh chervil or parsley
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Preparation
Step 1
Sprinkle chicken breasts on both sides with salt and pepper.
Step 2
Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
Step 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.
Step 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.
Step 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.
Step 6
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