Wednesday Recipe: Chicken With Creamy Basil Corn Sauce



  • 2 pounds boneless, skinless chicken breast
  • 4 tablespoons butter
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced
  • 3 ears corn, kernels removed
  • 1/2 cup white wine
  • 3/4 cup heavy cream
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 2 cups long-grain white rice
  • 1 package (16-ounce) frozen green beans


  • Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
  • Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add chicken and cook, in batches if necessary, 4 to 5 minutes per side or until done. Remove from the skillet, and keep warm.
  • Melt 2 tablespoons of butter in a skillet over medium heat; add onion and garlic. Cook, stirring occasionally, for 4 minutes.
  • Add corn and wine; bring to a boil, reduce heat, and simmer for 1 minute. Add cream and mustard; simmer, stirring occasionally, until sauce is thickened. Stir in basil. Season with salt and pepper to taste. Serve over chicken.
  • Cook rice according to package directions.
  • Cook green beans according to package directions; season with salt and pepper to taste.