Summer Corn Chicken
Sweet corn, savory twist
Ingredients
- 4 skinless boneless chicken breasts each about an 1 inch thick
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/4 cup finely chopped shallots
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 2 large ears of corn shucked
- 1/4 cup half and half
- 2 tablespoons chopped fresh basil chiffonade-style
- Kosher salt and freshly ground black pepper
Instructions
- Preheat a gas grill to medium. Sprinkle chicken with Kosher salt and freshly ground black pepper. Grill chicken for about 14 to 18 minutes, turning once. Cook until browned and cooked through (internal temperature of 165°F). (See notes for using the sous-vide method.) While the chicken is on the grill, you can prepare the sauce.
- Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
- Heat the butter and olive oil in a 10-inch skillet over medium heat.
- Add the shallots and cook for 2 minutes.
- Add the wine and bring to the boil.
- Stir in the mustard.
- Add the corn and stir.
- Add half and half and stir to blend.
- Season with Kosher salt and freshly ground black pepper.
- Let cook for 2 to 3 minutes or until the sauce thickens slightly.
- Scrape the sauce over the grilled chicken.
- Garnish with fresh basil.
Notes
- Using the sous-vide method: Cook the chicken at 149°F for 45 minutes (fresh) or 70 minutes (frozen). Finish the chicken on a gas grill set to medium for just a few minutes. Flip the chicken regularly to ensure nice grill marks and the chicken is completely cooked (internal temperature of 165°F).
