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
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
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
Remove chicken from skillet and keep warm. Add corn and wine to skillet, scraping up any browned bits. Stir in mustard and cream, and let simmer until slightly thickened. Return chicken to skillet and heat through. Sprinkle with chervil or parsley before serving.