Sautéed Chicken Breasts With Corn and Shallots
Updated July 7, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4skinless, boneless chicken breasts
- Salt to taste
- Freshly ground pepper to taste
- 2large ears of corn
- 2tablespoons butter
- ¼cup finely chopped shallots
- ½cup dry white wine
- 2tablespoons Dijon mustard
- ⅔cup heavy cream
- ¼cup coarsely chopped fresh chervil or parsley
Nutritional analysis per serving (4 servings)
629 calories; 28 grams fat; 14 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 66 grams protein; 1045 milligrams sodium
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
Sprinkle chicken breasts on both sides with salt and pepper.
- Step 2
Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
- Step 3
Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Actually, you would be very surprised at how quickly boneless, skiness breasts can cook. Most people, in my opinion, overcook them and they are dry and tough. I have cooked them 4 min on each side and they are completely done. For heaven's sake, if you think they are not finished to your satisfaction, cook them longer.
Regarding the comment about the size of the chicken breast: the amazing Chef Pierre Franey (this is his recipe) died over 20 years ago when chicken breasts were much smaller than they are now. Some of the chicken breasts in my local market are huge. One must adjust the cooking time accordingly. (This tasty recipe is in Pierre Franey's "30 Minute Meals" my go-to cookbook when I want to make something quickly and delicious - used copies are available on eBay).
Found this utterly delicious! Used two chicken breasts sliced in half horizontally since they are so large today. They easily cooked in a hot skillet in the time given (whole would have taken longer). I still made the entire quantity of sauce for half the number of breasts. If I made with four (cut in half), I think I would double the corn sauce. The sauce in this manner becomes both sauce and side dish! Wished we'd had some good bread to swipe up the creamy remains. Used fresh corn.
Hmm. Build in some time for cooking the corn before you add the cream. If you add the corn to the sauce as specified, then add the cream, bring it to a boil, and pour it over the chicken, the kernels are almost raw.
Loved this…my semi-defrosted Big American Breasts were easily sliced horizontally. Doubled the sauce/veggies, added lots of capers, and the next day shredded leftovers, added roasted vegetables and served with pasta. Yum.
This was easy and delicious. The recipe worked well for me as is, but next time I might add a bit of tarragon. Sauteed spinach and roasted potatoes were nice accompaniments. Thank you for reminding me how much I love Pierre Franey.