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Sautéed Chicken Breasts With Corn and Shallots

5.0(3043)

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.

by Pierre Franey·published 1985-08-07

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Dinner, Quick, Poultry, Main Course

Servings

4 servings

Total time

15 min

prep 5 min

Calories / serving

629 kcal

Ingredients (10)

serves

4 skinless, boneless chicken breasts
Salt to tastesalt
Freshly ground pepper to tastepepper
2 large ears of corncorn
2 tablespoons butterbutter
1/4 cup finely chopped shallotsshallot
1/2 cup dry white winewhite-wine
2 tablespoons Dijon mustarddijon-mustard
2/3 cup heavy creamheavy-cream
1/4 cup coarsely chopped fresh chervil or parsleyparsley

Instructions (5 steps)

01Sprinkle chicken breasts on both sides with salt and pepper.
02Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
03Heat 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.
04Transfer 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.

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