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
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- ¼ cup dry white wine
- 1 tablespoon mustard, Dijon style
- ⅓ cup heavy cream
- 2 tablespoons coarsely chopped fresh chervil or parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
352 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 40 grams protein; 158 milligrams cholesterol; 130 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Sprinkle chicken breast halves on both sides with salt and pepper.
- 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.
- 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.
Dining and Cooking