Sautéed Chicken Breasts With Corn and Shallots
Updated July 6, 2025
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
¼ cup finely chopped shallots
½ cup dry white wine
2 tablespoons Dijon mustard
⅔ cup heavy cream
¼ cup coarsely chopped fresh chervil or parsley
Nutritional analysis per serving (4 servings)
23 grams carbs; 259 milligrams cholesterol; 629 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 28 grams fat; 1 gram trans fat; 3 grams fiber; 1045 milligrams sodium; 66 grams protein; 5 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
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.
My chef son-in-law said “so you just made corn chowder and poured it over chicken”. Well, yeah, now that you put it that way…..
Very tasty and quick… Assuming you don’t forget to filet your chicken breasts! (Like I did.) If they’re too thick, they will need longer to cook and may get overly crusty on the outside. Also: I used basil instead of parsley and it was quite nice! Oh also capers would be great in the sauce—will be adding next time.
Delicious! I took some tips from the reviews and modified due to supplies on hand. Pounded two chicken breasts and cut into 6 strips. Sauté generous 1/4 cup shallots with 1 chopped Anaheim pepper for about 10 minutesFresh corn, two ears. Used sour cream in lieu of cream with a couple of tablespoons of low fat plain yogurt to equal about a cup. Used dry Rose wine because that's what I was drinking. Finished it off with 1/2 parsley and 1/2 tarragon. I was really surprised at how tasty this was.