Ingredients
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1 (1.75 lb) pkg boneless, skinless chicken breasts
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1 large shallot, finely chopped
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3/4 cup fresh or frozen corn, thawed
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1 cup half & half
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2 tbsp Dijon mustard
Steps
1
Pat the chicken dry with paper towels, then season with salt and pepper on both sides. In a 12-inch skillet, heat 1 tbsp olive oil on medium-high. Add chicken and cook undisturbed 6–8 min., until golden brown and easily releases from pan. Flip and cook 5–7 min. more, until golden brown and internal temperature reaches 165°F. Transfer to a serving platter.
2
Add 1 tbsp olive oil to skillet and reduce heat to medium. Add the shallot and season with salt and pepper. Cook 3–4 min., until beginning to soften, stirring frequently. Add the corn and cook 2–3 min., until corn is tender, stirring frequently.
3
Add the half & half and Dijon, scraping up any browned bits on bottom of pan. Season with salt and pepper. Bring to a simmer and cook 2–3 min., until slightly thickened into a saucy consistency, stirring occasionally. Spoon corn sauce on top of chicken and serve immediately.
Tips
Garnish with chopped chives for a fresh finish.
