Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream
Updated Oct. 11, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4skinless, boneless chicken breasts
- Salt to taste
- Freshly ground pepper to taste
- 2large ears of corn
- 2tablespoons butter
- ¼cup finely chopped shallots
- ½cup dry white wine
- 2tablespoons Dijon mustard
- ⅔cup heavy cream
- ¼cup coarsely chopped fresh chervil or parsley
Nutritional analysis per serving (4 servings)
629 calories; 28 grams fat; 14 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 66 grams protein; 1045 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.
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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
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.
- Step 5
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.
Private Notes
Comments
Actually, you would be very surprised at how quickly boneless, skiness breasts can cook. Most people, in my opinion, overcook them and they are dry and tough. I have cooked them 4 min on each side and they are completely done. For heaven's sake, if you think they are not finished to your satisfaction, cook them longer.
Regarding the comment about the size of the chicken breast: the amazing Chef Pierre Franey (this is his recipe) died over 20 years ago when chicken breasts were much smaller than they are now. Some of the chicken breasts in my local market are huge. One must adjust the cooking time accordingly. (This tasty recipe is in Pierre Franey's "30 Minute Meals" my go-to cookbook when I want to make something quickly and delicious - used copies are available on eBay).
Something is very off. The photo shows a breast at least 1.25 inches thick. An 8 minute cooking time is absurd and will leave you with near raw chicken. How has everyone adjusted (I see some have used a cutlet size breast, but how long for a full size breast.
I wanted to make this but it's January in Connecticut with my garden bereft of corn so I used butternut squash instead (peeled, cubed and roasted first). It came out great.
Prepared this tonight for just the two of us, with fresh summer sweet corn (so yummy!) and used 2 rather large breasts but still made the sauce as though cooking 4 breasts. I definitely had to cook the chicken longer than 3 minutes in one side, 5 minutes on the other, covered. More like 8 minutes on each side. Easy recipe to prepare and absolutely delicious. We have 1/2 of it left over for lunch or dinner tomorrow.
This recipe was edible but not great. Somehow, the sauce didn’t have a lot of flavor. I did use frozen corn, but I don’t think that fresh would fix this. A rare NYT Cooking miss for me.
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