SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream image

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.

Provided by Pierre Franey

Categories dinner, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams