SautÃed Chicken Breasts With Fresh Corn Shallots And Cream Recipes

BREAST OF CHICKEN WITH CAPERS AND CORN

Steps:

• Cut each breast in half. Cut away >and discard any membranes or bone sections, and any remaining peripheral fat. Sprinkle chicken with salt and pepper.
• Cut kernels from ears of corn. There should be about 1 cup.
• Heat butter in a heavy skillet large enough to hold chicken breasts in one layer. Add breasts and cook 2 minutes. Turn chicken pieces and sprinkle shallots between the pieces. Add wine and bring to boil. Cover and cook about 3 minutes.
• Sprinkle with capers and cream. Stir to distribute ingredients. Cover and cook 5 minutes.
• Transfer chicken pieces to warm platter. Add corn to the sauce and cook 1 minute. Add chives and stir. There should be about 1 cup sauce.
• Spoon sauce over chicken pieces and serve.

SAUTéED CHICKEN BREASTS WITH TARRAGON

Steps:

• In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
• Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
• Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
• Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
• Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

CHICKEN WITH SHALLOTS

Steps:

• Preheat the oven to 425 degrees.
• Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
• Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
• Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

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.

CHICKEN WITH CREOLE MUSTARD CREAM SAUCE

Steps:

• Rinse the chicken, pat dry with paper towels, and season with salt and pepper. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess. Discard leftover flour.
• Heat the olive oil and butter in a large skillet over mediumhigh heat. Sauté the chicken, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add a bit of stock to prevent scorching.) Transfer the chicken to a plate, and tent with foil.
• Add the shallots to the skillet, and cook, stirring, until softened. Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
• Return the chicken to the pan along with the minced tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes. Serve the chicken over rice, drizzling the remaining sauce over the top. Garnish with sprigs of tarragon.