Breast of Chicken With Capers and Corn
Published September 23, 1986
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 whole skinless, boneless chicken breasts
Salt to taste if desired
Freshly ground pepper to taste
1 or 2 ears full-kernel fresh corn
1 tablespoon butter
1 tablespoon finely chopped shallots
¼ cup dry white wine
3 tablespoons drained capers
⅓ cup heavy cream
1 tablespoon finely chopped fresh chives
Nutritional analysis per serving (4 servings)
9 grams carbs; 129 milligrams cholesterol; 306 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 1 gram fiber; 518 milligrams sodium; 33 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut each breast in half. Cut away >and discard any membranes or bone sections, and any remaining peripheral fat. Sprinkle chicken with salt and pepper.
- Step 2
Cut kernels from ears of corn. There should be about 1 cup.
- Step 3
Heat butter in a heavy skillet large enough to hold chicken breasts in one layer. Add breasts and cook 2 minutes. Turn chicken pieces and sprinkle shallots between the pieces. Add wine and bring to boil. Cover and cook about 3 minutes.
- Step 4
Sprinkle with capers and cream. Stir to distribute ingredients. Cover and cook 5 minutes.
- Step 5
Transfer chicken pieces to warm platter. Add corn to the sauce and cook 1 minute. Add chives and stir. There should be about 1 cup sauce.
- Step 6
Spoon sauce over chicken pieces and serve.
Private Notes
Comments
A little less salt. The capers are salty.