Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream

Actually, you would be very surprised at how quickly boneless, skiness breasts can cook. Most people, in my opinion, overcook them and they are dry and tough. I have cooked them 4 min on each side and they are completely done. For heaven's sake, if you think they are not finished to your satisfaction, cook them longer.

Regarding the comment about the size of the chicken breast: the amazing Chef Pierre Franey (this is his recipe) died over 20 years ago when chicken breasts were much smaller than they are now. Some of the chicken breasts in my local market are huge. One must adjust the cooking time accordingly. (This tasty recipe is in Pierre Franey's "30 Minute Meals" my go-to cookbook when I want to make something quickly and delicious - used copies are available on eBay).

Something is very off. The photo shows a breast at least 1.25 inches thick. An 8 minute cooking time is absurd and will leave you with near raw chicken. How has everyone adjusted (I see some have used a cutlet size breast, but how long for a full size breast.

Found this utterly delicious! Used two chicken breasts sliced in half horizontally since they are so large today. They easily cooked in a hot skillet in the time given (whole would have taken longer). I still made the entire quantity of sauce for half the number of breasts. If I made with four (cut in half), I think I would double the corn sauce. The sauce in this manner becomes both sauce and side dish! Wished we'd had some good bread to swipe up the creamy remains. Used fresh corn.

Just made this after seeing the recipe 30 minutes ago! Super easy and delicious! I used frozen corn and dried parsley because it's what I had on hand. I bet it taste even better with fresh ingredients. Get some bread to dip in the sauce!

I made this over the weekend and it was a huge hit. I doubled the batch so we'd have leftovers to tweak as well. I used boneless thighs instead of breasts just because they are our favorite cut. I pounded them a bit to get the thickness uniform. The next day I reheated the dish and threw in some diced tomato and crumbled bacon and served it over polenta with some diced Avocado on top and a squeeze of lemon. Next time I'm making extra sauce. It's so versatile and delicious!

Delish! Great dish for a weeknight, done in no time at all. Served with mashed Yukon golds. We were almost licking the plates!

I added a 1/2 pound of sliced cremini mushrooms with the onion. Served with whole wheat pita bread. Very nice.

I followed the directions re' time and it worked perfectly for me using chicken breasts brought to room temp. That said, you should cook the chicken to the level of doneness you prefer. I just cut one open a bit to check (I know. Blasphemy!), but if accuracy is your thing, use a meat thermometer and cook until the internal temp reaches 165 degrees F.

OMG.. this is delicious! A simple week night dinner that feels like a fine restaurant meal. I used fresh tarragon in place of parsley and served it with roasted spaghetti squash from the garden. Will definitely make this again!

Use heavy cream, not half and half. The sauce needs to be thick.

I sliced the breasts horizontally in half so thinner and they took pretty much the recipe's cooking time. I put in a bit more dijon and wine, and sprinkled some cayenne pepper to add a tad of spice to the whole dish. Delicious, even the second time when we reheated as left overs a few nights later.

I used 3 large ears of corn and 2 chicken breasts cut into halves (4 pieces)... as someone else noted, this guarantees a side dish as well as sauce, and we mopped that up with French bread. Absolutely delicious!

Cut recipe in half almost, used 2 breasts that I cut in half to be thinner, cooked using same recommended time on each side, used one cup frozen corn and full amount of heavy cream, but half the amount of wine and mustard. Super delicious!

It should be fine if you cook it on medium for 5 minutes on one side, cover it and cook five on the other. I call these kinds of recipes "chef's recipes." In other words, they probably do it differently than is written. Pan is very hot and they let the meat rest for about 10 minutes afterward.