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
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sprinkle chicken breasts on both sides with salt and pepper.
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heat butter in a skillet large enough to hold the breasts in one layer.
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add the chicken, cook 3 minutes over medium heat
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cut the kernels from the ears of corn.
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turn the chicken and cook 5 minutes longer.
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add the shallots and cook briefly.
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add the corn, stir and cook 2 minutes more
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add wine and bring to the boil.
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add the cream and stir in mustard to blend
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bring to the boil and add the parsley.
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serve the chicken with the sauce spooned over.
i used these items to make this dish:
12 inch pan
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