SautÃÆÃÃed Chicken Breasts With Fresh Corn Shallots And Cream Recipes

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.

SAUTEED CHICKEN BREASTS

Steps:

• Dredge the chicken breasts lightly with flour and shake off the excess.
• Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
• Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
• Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.

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.