Grilled Chicken with Creamy Herbed Corn Sauce
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 3 lb boneless, skinless chicken breasts
- 1 onion, cut into ¼-inch-thick rings
- 6 ears corn, shucked and cleaned
- ¼ cup olive oil, divided
- 3 Tbsp butter
- 4 cloves garlic, minced
- ¾ cup white wine
- 1½ cups heavy cream
- 2 Tbsp Dijon mustard
- 2 Tbsp chopped fresh basil
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh tarragon
Instructions
- Preheat grill to medium-high heat. 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; brush with 2 Tbsp oil and season lightly with salt and pepper, if desired.
- Brush onion and corn with remaining oil. Grill onion 3 minutes per side or until browned and tender. Grill corn 10 minutes or until browned and tender, turning occasionally. Coarsely chop onion. Remove kernels from corn cobs; discard cobs.
- Melt butter in a large skillet over medium heat; add garlic. Cook 1 minute. Add onion, corn kernels, 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, chives, and tarragon. Season with salt and pepper, if desired.
- Meanwhile, grill chicken, covered, 5 to 6 minutes per side or until done. Serve corn sauce over chicken.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
438
|
438
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 34 | 34 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 108 | 108 |
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