Balsamic Chicken over a Corn Puree

"This is one of the best simple dishes you can serve. It can be for a elegant dinner party or you can serve it family style. I like to serve this dinner with some hearty homemade bread and your favorite green salad. But whatever you serve this with, It is a great dish."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
14
Yields:
4 Chicken Breasts
Serves:
4

ingredients

Advertisement

directions

  • Balsamic Vinegar -- In a small saucepan on medium heat add the vinegar and honey and reduce by about 1/3. It should take around 5-7 minutes. Then remove from the heat and just set to the side. You can do this way ahead of time if necessary.
  • Corn Puree -- In a small sauce pan saute the bacon until golden brown. Remove to a small plate lined with a paper towel to drain. Leave most of the drippings in the pan (about 1 teaspoon is all you need). If you have more than that, please remove some of the drippings.
  • Add corn and onion and cook until heated through and the onion becomes tender. About 4-5 minutes. Pour into a blender with the cream and butter, salt and pepper and puree until smooth. Return to the pan over medium low heat and heat back up. The basil should not be added until the end of the dish for freshness.
  • Chicken -- You should of already had the chicken out at room temperature Never cook COLD meat, poultry, or seafood. Season well with salt and pepper on both sides. In a large saute pan add the olive oil on medium high to high heat and saute the chicken until brown on the first side, 3-4 minutes, then flip and brown the other side another 2-3 minutes until brown. Add the balsamic reduction to the pan and flip the chicken a few times so it is covered well with the glaze. Cover and let it finish cooking. Depending on the size of the breasts and either breasts or thighs, your cooking time will vary. About 5-7 minutes is all it takes.
  • Corn -- Finish the corn by turning up the heat a little and then adding in the bacon and basil.
  • Serve -- I like to plate the dish but putting a few spoons of the corn puree on each plate and then top with the the chicken breast. I like to cut each chicken breast on a angle into 3 to 4 slices and then maybe a couple a fresh basil leaves if you want. If you have any balsamic glaze left -- just drizzle over the top. ENJOY!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Delicious!!! Love this recipe and can't wait to make it again! Very easy to put together for a weeknight meal or definitely something to impress or entertain with. I used pre- cooked bacon pieces, so I cooked the onion and corn in just a bit of vegetable oil. Other than that, made the recipe "as is" and wouldn't change a thing. Thanks for sharing Sarasota!
     
Advertisement

RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes