SautÃÆÃed Chicken Breasts With Fresh Corn Shallots And Cream Recipes

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

CHICKEN BREASTS WITH CORN

Steps:

• Remove any membranes or fat from the chicken breasts. Sprinkle them with salt and pepper.
• Core the pepper, and cut lengthwise into quarters. Discard the veins and seeds. Cut into 1/2-inch cubes.
• Scrape the kernels from the ears of corn. There should be about 1 cup.
• Heat the butter and oil in a heavy nonstick skillet large enough to hold the chicken in one layer. Add the chicken. Brown lightly on both sides. Transfer to a platter, cover and keep warm.
• Add the onions, garlic, sweet pepper and corn. Cook, stirring briefly. Add the sherry and any liquid that may accumulate around the chicken. Cook over high heat, bring to a boil and stir until reduced by half.
• Add the cream, bring to a rolling boil, add the chicken breasts and simmer for 2 minutes over medium-high heat. Sprinkle with the chives and serve immediately.

SAUTéED CHICKEN BREASTS WITH SHALLOTS AND GARLIC

Steps:

• Season the chicken breasts with salt and pepper on both sides.
• Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212°F.
• Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
• Sauté the breasts until they are lightly browned on one side, approximately 3 minutes.
• Turn breasts over and sauté for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.).
• Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
• Remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
• Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
• Add the garlic and cook for 1 minute, making sure the garlic doesn't burn. (It makes the dish bitter if it does).
• Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
• Add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.
• Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
• Spoon sauce over cutlets and serve.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• 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.
• 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.
• 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.