BREAST OF CHICKEN WITH CAPERS AND CORN

Breast of Chicken With Capers and Corn image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

2 whole skinless, boneless chicken breasts
Salt to taste if desired
Freshly ground pepper to taste
1 or 2 ears full-kernel fresh corn
1 tablespoon butter
1 tablespoon finely chopped shallots
1/4 cup dry white wine
3 tablespoons drained capers
1/3 cup heavy cream
1 tablespoon finely chopped fresh chives

Steps:

Cut each breast in half. Cut away >and discard any membranes or bone sections, and any remaining peripheral fat. Sprinkle chicken with salt and pepper.
Cut kernels from ears of corn. There should be about 1 cup.
Heat butter in a heavy skillet large enough to hold chicken breasts in one layer. Add breasts and cook 2 minutes. Turn chicken pieces and sprinkle shallots between the pieces. Add wine and bring to boil. Cover and cook about 3 minutes.
Sprinkle with capers and cream. Stir to distribute ingredients. Cover and cook 5 minutes.
Transfer chicken pieces to warm platter. Add corn to the sauce and cook 1 minute. Add chives and stir. There should be about 1 cup sauce.
Spoon sauce over chicken pieces and serve.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 9 grams, Sodium 402 milligrams, Sugar 3 grams, TransFat 0 grams