Breast of Chicken With Capers and Corn

Name: Breast of Chicken With Capers and Corn
Total time: 25 min
Yield: 4 servings
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

By Pierre Franey

Total Time: 25 minutes
Rating: 4(8)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

2whole skinless, boneless chicken breasts
Salt to taste if desired
Freshly ground pepper to taste
1 or 2ears full-kernel fresh corn
1tablespoon butter
1tablespoon finely chopped shallots
¼cup dry white wine
3tablespoons drained capers
⅓cup heavy cream
1tablespoon finely chopped fresh chives

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Cut kernels from ears of corn. There should be about 1 cup.
Step 3
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.
Step 4
Sprinkle with capers and cream. Stir to distribute ingredients. Cover and cook 5 minutes.
Step 5
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.
Step 6
Spoon sauce over chicken pieces and serve.