Chicken with Creamy Basil Corn Sauce
Steamed Rice and Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 3 Tbsp butter, divided
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- 2 ears corn, kernels removed
- ¼ cup white wine
- ⅓ cup heavy cream
- 1 Tbsp Dijon mustard
- 1 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 4 to 5 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 1 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
- ¾ cup long-grain white rice
- ½ (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
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
