With the summer days dwindling down, I want to eat as much New Jersey corn and tomatoes that I can. With that in mind, I went searching for a quick and easy recipe. My go to sites are either www.epicurious.com or www.cooking.nytimes.com. I found on the New York Times website a recipe from Pierre Franey. Mr. Franey was a columnist for the NY Times writing the “60-Minute Gourmet.”
His recipe for sautéed chicken breasts with fresh corn, shallots and cream met my summer needs criteria. This recipe took about 30 minutes to prepare. Using the mise en place method, I sliced the kernels off two years of corn, chopped a shallot and fresh parsley, got out some Dijon mustard, butter and seasoned the boneless chicken breasts with salt and pepper. Once I had everything prepped, I began to sauté the chicken breasts. They cooked fairly quickly. Once those were done, they were removed from the heat and kept warm; next was the sauce.
Into the pan went a little more butter and the shallots. They cooked for a bit; next the white wine was added. After a brief boil, the corn kernels and Dijon mustard were added. Lastly, a bit of cream was added. After the sauce was cooked for several minutes, it was time to slice the chicken and dress with the sauce.
I must say the combination of ingredients yielded a lovely supper. The Dijon was just a faint hint in the sauce, the corn gave a bit of sweetness and the cream made a lightly rich sauce. My husband loved the dish. On his second helping, he requested some extra sauce, which he said made chicken even better.
This is great family weeknight recipe. Boneless chicken cook fairly quickly and a sauce such as this dresses it to make it look like you’ve been slaving over the stove.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.