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)