Chicken Breasts With Corn
Published September 7, 1993
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 skinless, boneless chicken breasts, about 5 ounces each
salt and freshly ground pepper to taste
1 large sweet red pepper
2 ears fresh corn
1 tablespoon butter
1 tablespoon olive oil
½ cup finely chopped onions
1 teaspoon finely chopped garlic
¼ cup dry sherry
½ cup heavy cream
2 tablespoons finely chopped chives
Nutritional analysis per serving (4 servings)
16 grams carbs; 145 milligrams cholesterol; 403 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 22 grams fat; 3 grams fiber; 698 milligrams sodium; 35 grams protein; 7 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
Remove any membranes or fat from the chicken breasts. Sprinkle them with salt and pepper.
- Step 2
Core the pepper, and cut lengthwise into quarters. Discard the veins and seeds. Cut into ½-inch cubes.
- Step 3
Scrape the kernels from the ears of corn. There should be about 1 cup.
- Step 4
Heat the butter and oil in a heavy nonstick skillet large enough to hold the chicken in one layer. Add the chicken. Brown lightly on both sides. Transfer to a platter, cover and keep warm.
- Step 5
Add the onions, garlic, sweet pepper and corn. Cook, stirring briefly. Add the sherry and any liquid that may accumulate around the chicken. Cook over high heat, bring to a boil and stir until reduced by half.
- Step 6
Add the cream, bring to a rolling boil, add the chicken breasts and simmer for 2 minutes over medium-high heat. Sprinkle with the chives and serve immediately.
Private Notes
Comments
I used shallots and Chardonnay because that’s what I had. The recipe called for lightly browning the chicken and then cooking for two more minutes. The chicken needed much more cooking. It was very tasty.
The recipe said to brown the chicken lightly and later to cook for two minutes. The chicken needed significantly more cooking.
Made this nearly as written (I omitted the onions, which my husband hates), and it came out fine. The chicken stayed nice and moist, but it wasn’t super flavorful; next time I’ll probably add garlic and other seasonings in the browning stage. I’d also double the ratio of veggies to chicken; I made this for two and had chicken left over but nothing else.