Somewhere, I can't find where, there's a recipe with chicken, corn, & capers...

M

marilynfl

Moderator
I made it using chicken breast that Larry had already grilled.

It's delicious and if I could find WHERE that post is, I would give due thanks.

Takes just a heartbeat to make...we sliced one already cooked breast into thin crosswise slices and added it with the fresh corn step. I did make the full recipe for the sauce since it only makes 1 cup. Makes an entire skillet. Very good, easy recipe...definitely a keeper. Wasn't exactly sure what to serve with it, though.

Anyone have a clue where is it?

 
is this it?

#2720: We also love capers...REC: Breast of Chicken with Capers & Corn
Posted by: judy-mass at 7:49 am on Jul 24, 2006



I keep a large (quart) jar of capers inmy fridge, since I tend to use them a lot, and in quantity. This is a favorite recipe.



* Exported from MasterCook II *

Breast Of Chicken With Capers And Corn

Recipe By : Pierre Franey
Serving Size : 4 Preparation Time 0:30
Categories : Main Dishes, Poultry,
Tried & True

Amount Measure Ingredient -- Preparation Method

4 Chicken Breast Halves Without Skin -- boned
Salt And Pepper -- to taste
2 Ears Corn
1 Tablespoon Butter
1 Tablespoon Shallots -- finely chopped
1/4 Cup Dry White Wine
3 Tablespoons Capers -- drained
1/2 Cup Heavy Cream
1 Tablespoon Chives -- finely chopped

If the chicken breasts are connected, separate the fillets and remove any membranes or fat. Sprinkle with salt and pepper.
Cut the kernels from the ears of corn. There should be a little more than 1 cup.
Melt the butter in a heavy non-stick skillet large enough to hold the chicken breasts in one layer. Add chicken breasts and cook 2 minutes. Turn the chicken and sprinkle the shallots between the pieces. Add wine and bring to a boil. Cover and cook about 3 minutes.
Sprinkle with the capers and cream. Stir to distribute the ingredients. Cover and cook 5 minutes.
Transfer the chicken pieces to a warm serving platter. Add the corn to the sauce and cook 1 minute. Add the chives and stir. There should be about 1 cup of sauce.
Spoon the sauce over the chicken and serve.

- - - - - - - - - - - - - - - - - -

If I have fresh corn, I use it. If not, a cup of frozen corn, thawed is perfectly acceptable.
Serve with a green salad and something to soak up all of the yummy sauce.

 
Yes! Thanks Sleuth rvb...and many thanks to judy-mass for the recipe. It's a keeper for us.

What did you serve with it? I was stumped. It's so rich, potatoes, noodles, polenta, rice all seemed too...too.

Very nice combination of flavors.

We served with sugar snap peas and salad...but it still seemed to want something else.

 
I had forgotten about that one...

but it's a favorite of ours also.
When I'm feeling like I need a cream sauce hit, I'll make it again.
As for sides, I usually make couscous and a green veggie, like green beans, or a salad of baby greens.

 
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