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
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
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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.
After my first run with undercooked corn and dry chicken (which I had to end up baking in the oven), I adapted this recipe a bit. Instead of searing full chicken breasts in butter, I sliced them thin, coated them in flour, and cooked them in butter and olive oil (like a picatta preparation). Instead of putting the corn in raw, I steamed it for 5-7 minutes and then removed the kernels with a knife. The pan sauce was otherwise prepared the same (shallot, deglaze with white wine, etc). But the final outcome was much more tender and a better match for the delicious pan sauce.
I made this almost exactly as recipe, just a bit less cream. Wine was Pinot Grigio. Delicious!
Prepared this recipe exactly as written and it was excellent. I did saute the chicken breasts on medium heat and cooked slightly longer until juices ran clear. The chicken was very tender and the sauce, mind-blowing. I found no reason to double the sauce recipe and we found ourselves dipping our side vegetables into it. Absolutely delicious! I did use fresh corn. WOW factor!