Recipes: Main Entrees

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

Sauteed Chicken with Fresh Corn, Mushrooms and Herbs

Recipe courtesy of Chef Keith Snow of


  • 8 oz. chicken breast, skinless boneless cut into 4 pieces and pounded 1/4 inch
  • 1 cup flour, for dredging
  • 1 ear sweet corn, smoked (or raw)
  • 3 Tbsp. extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 cloves garlic, chopped
  • 1 large Portobello mushroom, sliced
  • 1/4 cup white wine
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. chopped tarragon
  • 4 Tbsp. cold butter
  • 3/4 cup Wolfgang puck organic chicken broth
  • salt and pepper


  1. Dredge the chicken breasts in the seasoned flour.
  2. Heat 2 tablespoons of the oil in a nonstick pan over medium heat. Brown the chicken in the oil making sure to turn only once and not until the first side has browned about 4 minutes.
  3. Brown the second side about 2 minutes, then remove the chicken and place in a warm spot.
  4. In the same pan, add the remaining oil. Sauté the shallots, garlic, mushroom and corn for about 2-3 minutes.
  5. Deglaze the pan with the white wine and let it reduce until almost dry.
  6. Now add the chicken broth and cook for another 2 minutes.
  7. Add the butter and stir to incorporate making a lightly thickened sauce.
  8. Spoon the vegetables and broth on a plate. Top them with the chicken breast and then a little more vegetables.

Servings: 4

Leave your comments