Ingredients

4 skinless breast

Salt and pepper

2 ears of corn

1 tbs of butter

1 tbs of finely chopped shallots

1/4 cup dry white wine

3 tbs drained capers

1/2 cup heavy cream

1 tbs finely chopped chives

Preparation

  1. Melt the butter in a heavy nonstick skillet large enough to hold the chk in one layer. Sauté for 2 minutes, turn and sprinkle the shallots between pieces, add wine bring to a boil. Cover and cook about 3 minutes.

  2. Sprinkle with the capers and cream. Stir to distribute ingredient. Cover and cook 5 minutes.

  3. Transfer the chk pieces to a warm platter. Add the corn to the suace and cook 1 minute. Add the chives and stir. There shoo ld be about 1 cup of sauce.