Balsamic Chicken Over A Corn Puree

Description

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.

Ingredients

• Chicken Breasts
• Olive Oil
• Salt
• Pepper
• Balsamic Vinegar
• Honey
• Frozen Corn
• Pan Drippings
• Onions
• Heavy Cream
• Butter
• Fresh Basil

Instructions

1. Balsamic vinegar — in a small saucepan on medium heat add the vinegar and honey and reduce by about 1 / 3
2. It should take around 5-7 minutes
3. Then remove from the heat and just set to the side
4. You can do this way ahead of time if necessary
5. Corn puree — in a small sauce pan saute the bacon until golden brown
6. Remove to a small plate lined with a paper towel to drain
7. Leave most of the drippings in the pan
8. If you have more than that, please remove some of the drippings
9. Add corn and onion and cook until heated through and the onion becomes tender
10. About 4-5 minutes
11. Pour into a blender with the cream and butter, salt and pepper and puree until smooth
12. Return to the pan over medium low heat and heat back up
13. The basil should not be added until the end of the dish for freshness
14. Chicken — you should of already had the chicken out at room temperature never cook cold meat, poultry, or seafood
15. Season well with salt and pepper on both sides
16. 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
17. Add the balsamic reduction to the pan and flip the chicken a few times so it is covered well with the glaze
18. Cover and let it finish cooking
19. Depending on the size of the breasts and either breasts or thighs, your cooking time will vary
20. About 5-7 minutes is all it takes
21. Corn — finish the corn by turning up the heat a little and then adding in the bacon and basil
22. 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
23. 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
24. If you have any balsamic glaze left — just drizzle over the top
25. Enjoy!