Breast of Chicken With Fresh Corn

• 4 skinless, boneless chicken breast halves, about 1 1/2 pounds total weight
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 large ear of corn
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1/4 cup dry white wine
• 1 tablespoon mustard, Dijon style
• 13 cup heavy cream
• 2 tablespoons coarsely chopped fresh chervil or parsley

1. Sprinkle chicken breast halves on both sides with salt and pepper.
2. Cut the kernels from the ear of corn.
3. There should be about 1/2 cup.
4. Set aside.
5. Heat butter in a skillet large enough to hold the breast halves in one layer.
6. Add the chicken, cook 3 minutes and turn.
7. Cover and cook 5 minutes longer.
8. Transfer chicken pieces to a hot serving dish.
9. To the skillet add shallots and cook briefly.
10. Add wine and bring to the boil.
11. Add the corn and stir in mustard.
12. Add cream and stir to blend.
13. Bring to the boil and add the chervil or parsley.
14. Pour and scrape the sauce over the chicken pieces and serve.

skinless, salt, freshly ground pepper, corn, butter, shallots, white wine, heavy cream, chervil

Taken from cooking.nytimes.com/recipes/2321 (may not work)