Chicken with Creamy Basil Corn Sauce
Steamed Rice and Green Beans
Ingredients
- 2 lb boneless, skinless chicken breasts
- 4 Tbsp butter, divided
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 3 ears corn, kernels removed
- ½ cup white wine
- ¾ cup heavy cream
- 1½ Tbsp Dijon mustard
- 2 Tbsp chopped fresh basil
Instructions
- 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 Tbsp 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 skillet, and keep warm.
- Melt 2 Tbsp butter in skillet over medium heat; add onion and garlic. Cook, stirring occasionally, 4 minutes.
- Add corn and wine; bring to a boil, reduce heat, and simmer 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.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 (16-oz) pkg frozen green beans
Side Dish Instructions
- Cook rice according to package directions.
- Cook green beans according to package directions; season with salt and pepper to taste.
Budget Friendly Meal Plan
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