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.