There’s nothing like finding a fresh vegetable stand on your travel with the season harvest. While traveling through Ohio, we are always on the lookout for Silver Queen Corn. Tie in some fresh homegrown tomatoes and basil and you have a great dinner with a ton of favor.
Chicken With Fresh Corn
Originally published with 60-MINUTE GOURMET August 7, 1985. Great go to recipe while traveling in summer. You will always find a road stand with fresh sweet corn and such for this recipe.
Ingredients
- 4 skinless boneless chicken breast halves, about 1 1/2 pounds total weight
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 large ear of corn Sweet Corn or Silver Queen
- 1 Tbls. butter
- 2 Tbls. finely chopped shallots
- 1/4 cup dry white wine
- 1 Tbls. mustard Dijon style
- 1/3 cup heavy cream
- 2 Tbls. coarsely chopped fresh chervil or parsley
Instructions
- Preheat your oven or toaster oven to 200. If using a toaster oven cover a tray that will fit with tin foil. Oven, place a oven proof dish in to warm.
- Sprinkle chicken breast halves on both sides with salt and pepper. We do find that using a thin sliced breast works fine for a smaller portion. We like to keep a package of Purdue Perfect Portions on hand in the freezer.
- Cut the kernels from the ear of corn. There should be about 1/2 cup. Set aside.
- Heat butter in a skillet large enough to hold the breast halves in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer. If you are using the thins, reduce the cooking time by approximately halve.
- 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.
- 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.
Notes
Note: Sever with Spinach Linguine with Tomato Sauce (see recipe)