The skin of the chicken breasts removed, the meat is coated with 1 tbsp sunflower oil and flavored with basil and pepper. Chest fry until golden (about 10 minutes), by turning once or twice. Add finely chopped green onions, the power of fire is reduced and chicken stew until soft. In a small bowl mix the cream and flour and gradually pour the milk. Ready chicken out on kitchen paper to drain off the fat. In the pan, which has been fried, pour cream mixture and simmer, stirring constantly, until it begins to thicken and become bubble. Add corn and salt to taste and stir. When serving any portion of chicken, pour a few spoonfuls of the sauce and sprinkle with chopped parsley.