SautÉed Chicken With Corn And Edamame Recipes

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream image

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

Provided by Pierre Franey

Categories dinner, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
1/4 cup coarsely chopped fresh chervil or parsley

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.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED CORN AND EDAMAME

Sauteed Corn and Edamame image

Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
1 large shallot, halved lengthwise and thinly sliced crosswise (1/3 cup)
16 ounces frozen edamame
10 ounces frozen corn
1 teaspoon coarse salt
1/8 teaspoon ground black pepper
2 tablespoons thinly sliced fresh basil

Steps:

Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
Remove from heat; stir in basil and remaining tablespoon oil and serve.

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