Chicken Breasts With Corn
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4skinless, boneless chicken breasts, about 5 ounces each
- salt and freshly ground pepper to taste
- 1large sweet red pepper
- 2ears fresh corn
- 1tablespoon butter
- 1tablespoon olive oil
- ½cup finely chopped onions
- 1teaspoon finely chopped garlic
- ¼cup dry sherry
- ½cup heavy cream
- 2tablespoons finely chopped chives
Nutritional analysis per serving (4 servings)
406 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 35 grams protein; 698 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Remove any membranes or fat from the chicken breasts. Sprinkle them with salt and pepper.
- Step 2
Core the pepper, and cut lengthwise into quarters. Discard the veins and seeds. Cut into ½-inch cubes.
- Step 3
Scrape the kernels from the ears of corn. There should be about 1 cup.
- Step 4
Heat the butter and oil in a heavy nonstick skillet large enough to hold the chicken in one layer. Add the chicken. Brown lightly on both sides. Transfer to a platter, cover and keep warm.
- Step 5
Add the onions, garlic, sweet pepper and corn. Cook, stirring briefly. Add the sherry and any liquid that may accumulate around the chicken. Cook over high heat, bring to a boil and stir until reduced by half.
- Step 6
Add the cream, bring to a rolling boil, add the chicken breasts and simmer for 2 minutes over medium-high heat. Sprinkle with the chives and serve immediately.
Private Notes
Comments
I used shallots and Chardonnay because that’s what I had. The recipe called for lightly browning the chicken and then cooking for two more minutes. The chicken needed much more cooking. It was very tasty.
The recipe said to brown the chicken lightly and later to cook for two minutes. The chicken needed significantly more cooking.
Made this nearly as written (I omitted the onions, which my husband hates), and it came out fine. The chicken stayed nice and moist, but it wasn’t super flavorful; next time I’ll probably add garlic and other seasonings in the browning stage. I’d also double the ratio of veggies to chicken; I made this for two and had chicken left over but nothing else.
Advertisement