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Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream

cooking.nytimes.com
  • 15 minutes
  • Serves 4

INGREDIENTS

4

chicken breasts

1 serving

salt

1 serving

pepper

2 larges

ears of corn

2 tbsp

butter

1/4 cup

shallots

1/2 cup

wine

2 tbsp

dijon mustard

2/3 cup

heavy cream

1/4 cup

chervil