Mambo Sprouts

Sauteed Chicken with Fresh Corn, Mushrooms and Herbs

Recipe courtesy of Chef Keith Snow of www.HarvestEating.com.

Ingredients:

• 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

Directions:

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