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yet another chicken recipe

8/21/2019

2 Comments

 
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​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. 
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2 Comments
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10/7/2019 02:49:21 am

Chicken is not my best when it comes to cooking, but I am sure willing to try. I mean, if I try to cook it, then I might be able to get better at it, right? Cooking is my hobby, I want to improve my skills. I mean, just because it is my hobby does not mean that I should not strive to be great at it. I really hope that I can make this chicken recipe of yours perfectly.

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Donna Walsifer
10/7/2019 07:28:54 pm

Some people look at a recipe at get a bit apprehensive, but if you take step by step, you will surprise yourself with the results. Keep trying, we learn from our mistakes.

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    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

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