Ingredients for Balsamic Chicken Over A Corn Puree
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 cups fresh or frozen corn kernels
- reserved bacon fat from 4 slices bacon
- 1/2 cup finely chopped onion
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 cup chopped fresh basil, plus extra for garnish
- 4 slices bacon
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How to Make Balsamic Chicken Over A Corn Puree
- **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.
- Remove from heat and set aside. This can be prepared ahead of time.
- **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.
- 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.
- 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.
- Return the puree to the saucepan over medium-low heat and warm through. Stir in 1/4 cup chopped fresh basil just before serving.
- **Chicken:** Ensure chicken breasts (about 1.5 lbs total) are at room temperature. Season generously with salt and pepper.
- 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.
- Add the balsamic reduction to the skillet, turning the chicken to coat evenly.
- Cover and cook for another 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
- **Finishing Touches:** While the chicken rests, finish the corn puree by adding the cooked bacon and remaining basil to the saucepan. Heat through.
- **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.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
94g
Fat
129g
Carbs
20g
