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Buttermilk-Battered Chicken Breast with Sweet Corn Sauce
4 skinless chicken breast halves, boned and defatted
1/4 cup buttermilk
Pinch black pepper
Sweet Corn Sauce:
1/2 cup fresh or frozen corn kernels
1 tablespoon minced fresh garlic
1/4 cup diced onion
1 1/4 olive oil
1 teaspoon minced jalapeño pepper
2 tablespoons minced red bell pepper
1 1/2 cups chicken stock
1 tablespoon honey
1/2 teaspoon salt
Pinch black pepper
1/4 teaspoon chopped fresh thyme
2 teaspoons fresh lemon juice
For the Batter:
3/4 cup all purpose flour
1 1/4 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon celery seed
1/2 teaspoon dry mustard
1 teaspoon olive oil
Procedure:
1. With a meat mallet, pound chicken breast on a flat surface between sheets of wax paper until about 1/2-inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Cover and refrigerate for at least 2 hours.
2. In a medium sauté pan, sauté corn, garlic and onions in olive oil over medium heat until onions begin to turn translucent. Add jalapeno and red bell pepper and cook for 30 more seconds. Add chicken stock and reduce liquid by half. Season with honey, salt and pepper, thyme and lemon juice. Transfer to blender container and puree briefly. Set aside.
3. In a medium bowl, combine flour with paprika, salt, garlic powder, onion powder, celery seed and dry mustard. Dredge each marinated chicken breast in seasoned flour until all sides are coated generously.
4. Heat olive oil in a large sauté pan and add chicken breasts. Over medium heat, cook chicken for 3 to 5 minutes on each side until golden. When chicken is fully cooked, juices run clear when meat is pierced with a fork. Serve with 1/4 cup sweet corn sauce.
Makes 4 servings, each meal contains approximately:
260 calories
23 gm. carbohydrate
7 gm. fat
73 mg. cholesterol
30 gm. protein
496 mg. sodium
2 gm. Fiber
Recipe courtesy of Chef Scott Uehlein, Corporate Chef for Canyon Ranch.
