Best 3 Sautéed Chicken Breasts With Fresh Corn Shallots And Cream Recipes
Indulge in a culinary journey with our tantalizing sautéed chicken breasts, an exquisite dish that harmonizes the savory flavors of chicken with a vibrant medley of fresh corn, shallots, and a creamy sauce. This delectable entrée promises a burst of flavors in every bite, making it a perfect choice for both casual family dinners and elegant gatherings. Accompanying this main course are two additional recipes that elevate the dining experience: a refreshing corn and tomato salad, brimming with the sweetness of corn and the tanginess of tomatoes, and a creamy corn pudding, a rich and velvety side dish that adds a touch of indulgence to the meal. These recipes, presented in a step-by-step format, ensure that home cooks of all skill levels can effortlessly create a memorable and satisfying dining experience.
Let's cook with our recipes!
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim chicken breasts.
- Heat oil and butter in frying pan.
- Brown chicken on both sides.
- Remove from pan.
- Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
- Add broth and mix well.
- Return chicken to pan and cook covered for 15 minutes or until done.
- Remove chicken to serving plate, keep warm.
- Add the minced garlic and reduce the sauce by one half.
- Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.
SAUTéED CHICKEN BREASTS WITH SHALLOTS AND GARLIC
I took the recipe from: http://www.reluctantgourmet.com/. This was the first time that I had ever made a reduction sauce. I liked the flavor of the sauce and the next time I would make extra. In terms of cooking the chicken, it was not fully cooked when it left the skillet and it finished cooking in the oven on low while I was making the sauce. I also made this dish with rice. Yummy with the sauce.
Provided by llorberb
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 423.6, Fat 28, SaturatedFat 14.3, Cholesterol 141.7, Sodium 490.7, Carbohydrate 5.5, Sugar 0.6, Protein 31.5
Tips:
- Use fresh, high-quality ingredients: This will make all the difference in the flavor of your dish. Look for corn that is plump and sweet, shallots that are firm and have no signs of sprouting, and chicken breasts that are fresh and free of any blemishes.
- Don't overcrowd the pan: When you're sautéing the chicken breasts, make sure to give them enough space in the pan so that they can brown evenly. If you crowd the pan, the chicken will steam instead of brown.
- Cook the chicken breasts over medium heat: This will help to prevent them from drying out. If you cook the chicken over high heat, it will brown too quickly and the inside will be undercooked.
- Use a meat thermometer to check the chicken breasts for doneness: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. If you don't have a meat thermometer, you can also cut into the chicken to check for doneness. The chicken should be cooked through and the juices should run clear.
- Season the chicken breasts generously: This will help to bring out their flavor. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, or paprika.
- Add the corn and shallots to the pan towards the end of cooking: This will help to prevent them from overcooking and becoming mushy.
Conclusion:
This sautéed chicken breasts with fresh corn, shallots, and cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are tender and juicy, and the corn and shallots add a sweet and savory flavor. The cream sauce is rich and creamy, and it brings all of the flavors together. This dish is sure to be a hit with your family and friends.
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