fresh corn in this chicken with fresh corn and shallots in a dijon cream sauce makes this dish extra delicious, but in the winter frozen corn would be fine
Ingredients
- 4 skinless boneless chicken breasts, thin sliced
- salt & pepper
- 4 ears of corn
- 3 tablespoons butter
- ¼ cup finely chopped shallots
- ½ cup dry white wine
- 2 tablespoons dijon mustard
- ⅔ cup heavy cream
- ¼ cup chopped parsley
Instructions
-
sprinkle chicken breasts on both sides with salt and pepper.
-
heat butter in a skillet large enough to hold the breasts in one layer.
-
add the chicken, cook 3 minutes over medium heat
-
cut the kernels from the ears of corn.
-
turn the chicken and cook 5 minutes longer.
-
add the shallots and cook briefly.
-
add the corn, stir and cook 2 minutes more
-
add wine and bring to the boil.
-
add the cream and stir in mustard to blend
-
bring to the boil and add the parsley.
-
serve the chicken with the sauce spooned over.
i used these items to make this dish:
12 inch pan
the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! thank you for supporting www.aisle3nj.com
![boneless chicken breasts 100x100 boneless chicken breasts 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/05/chicken-breasts-100x100.png)
![corn on the cob corn on the cob](https://www.aisle3nj.com/wp-content/uploads/2016/07/corn-on-the-cob.png)
![butter 100x100 butter 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/05/butter-100x100.png)
![shallot shallot](https://www.aisle3nj.com/wp-content/uploads/2016/06/shallot.png)
![white wine 100x100 white wine 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/05/white-wine-100x100.png)
![dijon-mustard dijon-mustard](https://www.aisle3nj.com/wp-content/uploads/2016/10/dijon-mustard.png)
![heavy cream 100x100 heavy cream 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/05/heavy-cream-100x100.png)
![parsley parsley](https://www.aisle3nj.com/wp-content/uploads/2016/07/parsley-e1501516376976.png)