Sautéed Chicken Breasts with Fresh Corn, Shallots, and Cream by Pierre Franey Leave a reply This recipe is pretty wonderful as is, but I use a little less cream and a little more corn. If the corn is in season it doesn’t need much to taste fantastic. Share this: Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook Like Loading... Related
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