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+ servings

chicken with fresh corn and shallots in a dijon cream sauce

serves 4
by Nancy


  • 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
  • cup heavy cream
  • ¼ cup chopped parsley


  1. sprinkle chicken breasts on both sides with salt and pepper.
  2. heat butter in a skillet large enough to hold the breasts in one layer.
  3. add the chicken, cook 3 minutes over medium heat
  4. cut the kernels from the ears of corn.
  5. turn the chicken and cook 5 minutes longer.
  6. add the shallots and cook briefly.
  7. add the corn, stir and cook 2 minutes more
  8. add wine and bring to the boil.
  9. add the cream and stir in mustard to blend
  10. bring to the boil and add the parsley.
  11. serve the chicken with the sauce spooned over.