Breast of Chicken with Capers and Corn

4 skinless, boneless chicken breast halves, about 1-1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 ears of corn (or 1 cup frozen corn, thawed)
1 tablespoon butter
1 tablespoon finely chopped shallots
1/4 cup dry white wine
3 tablespoons drained capers
1/2 cup heavy cream
1 tablespoon finely chopped chives

If the chicken breasts are connected, separate the fillets and remove any membranes or fat. Sprinkle with salt and pepper.
Cut the kernels from the ears of corn. There should be a little more than 1 cup.

Melt the butter in a heavy nonstick skillet large enough to hold the chicken breasts in one layer. Add the chicken breasts and cook 2 minutes. Turn the chicken and sprinkle the shallots between the pieces. Add the wine and bring to a boil. Cover and cook about 3 minutes.

Sprinkle with the capers and cream. Stir to distribute the ingredients. Cover and cook 5 minutes.
Transfer the chicken pieces to a warm platter. Add the corn to the sauce and cook 1 minute.
Add the chives and stir. There should be about 1 cup sauce. Spoon the sauce over the chicken and serve.