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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.