Balsamic Chicken Over A Corn Puree Recipe

Ingredients for Balsamic Chicken Over A Corn Puree

• Chicken Breasts
• 2 tablespoons Olive Oil
• Salt to taste
• Pepper to taste
• 1/2 cup Balsamic Vinegar
• 2 tablespoons Honey
• Frozen Corn
• Pan Drippings
• Onions
• Heavy Cream
• 2 tablespoons Butter
• Fresh Basil

How to Make Balsamic Chicken Over A Corn Puree

1. **Balsamic Reduction:** In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar and 2 tablespoons honey. Simmer, stirring occasionally, until reduced by about 1/3, approximately 5-7 minutes.
2. Remove from heat and set aside. This can be prepared ahead of time.
3. **Corn Puree:** In the same small saucepan, cook 4 slices bacon until golden brown. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain, reserving most of the bacon fat in the pan.
4. Add 2 cups of fresh or frozen corn kernels and 1/2 cup finely chopped onion to the saucepan. Cook until heated through and the onion is tender, about 4-5 minutes.
5. Transfer the corn mixture to a blender. Add 1/2 cup heavy cream, 2 tablespoons butter, salt, and pepper to taste. Blend until completely smooth.
6. Return the puree to the saucepan over medium-low heat and warm through. Stir in 1/4 cup chopped fresh basil just before serving.
7. **Chicken:** Ensure chicken breasts (about 1.5 lbs total) are at room temperature. Season generously with salt and pepper.
8. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown.
9. Add the balsamic reduction to the skillet, turning the chicken to coat evenly.
10. Cover and cook for another 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
11. **Finishing Touches:** While the chicken rests, finish the corn puree by adding the cooked bacon and remaining basil to the saucepan. Heat through.
12. **Plating:** Spoon the corn puree onto plates. Slice each chicken breast on an angle into 3-4 pieces. Arrange the chicken over the puree. Garnish with fresh basil leaves and a drizzle of extra balsamic glaze, if desired.
13. Serve immediately and enjoy!