so, anyway, I made this tonight. Paul ordered something similar on vacation and he gave me a bite of it and i have been craving it ever since.
When Paul ordered this on vacation, well his didn't have a sauce, but i will make this since i have most of the ingredients. I got the recipe from Epicurus and it says "Scott Uhelein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, provides an easy technique for a dish that is good enough to eat every day — you can't even tell it's good for you!" I don't know about that, but this is what i am making tonight. I have been marinating for hours. I think that that is the trick, as i could really taste the buttermilk in that bite i had...
When Paul ordered this on vacation, well his didn't have a sauce, but i will make this since i have most of the ingredients. I got the recipe from Epicurus and it says "Scott Uhelein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, provides an easy technique for a dish that is good enough to eat every day — you can't even tell it's good for you!" I don't know about that, but this is what i am making tonight. I have been marinating for hours. I think that that is the trick, as i could really taste the buttermilk in that bite i had...
I think i like it better without the sauce, but the sauce made it interesting. Things go better with sauce, eh Saucy?
Ingredients:
Sauce
1/2 cup fresh or frozen corn kernels - i used canned.
1 tsp minced garlic - didn't add
1/4 cup diced onion - didn't add
1 1/4 tsp olive oil
1 tsp minced jalapeno pepper- i am going to leave this out. Paul doesn't like them....
2 tbsp minced red bell pepper
1 1/2 cups low-sodium chicken stock
1 tbsp honey
1/2 tsp salt
Pinch of black pepper
2 tsp fresh lemon juice
chicken
4 boneless, skinless chicken breasts
1/4 cup buttermilk
1 pinch black pepper
3/4 cup all-purpose flour
1 1/4 tsp paprika
3/4 tsp salt
1/2 tsp granulated garlic - didn't have any
1/2 tsp onion powder - didn't have any
1/2 tsp dry mustard - i put some grey poupon in the sauce instead for the bite.
1/4 tsp celery seed - didn't have any
1 tsp olive oil
preparation
In a medium pan, saute corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeno and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.
With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.
Ingredients:
Sauce
1/2 cup fresh or frozen corn kernels - i used canned.
1 tsp minced garlic - didn't add
1/4 cup diced onion - didn't add
1 1/4 tsp olive oil
1 tsp minced jalapeno pepper- i am going to leave this out. Paul doesn't like them....
2 tbsp minced red bell pepper
1 1/2 cups low-sodium chicken stock
1 tbsp honey
1/2 tsp salt
Pinch of black pepper
2 tsp fresh lemon juice
chicken
4 boneless, skinless chicken breasts
1/4 cup buttermilk
1 pinch black pepper
3/4 cup all-purpose flour
1 1/4 tsp paprika
3/4 tsp salt
1/2 tsp granulated garlic - didn't have any
1/2 tsp onion powder - didn't have any
1/2 tsp dry mustard - i put some grey poupon in the sauce instead for the bite.
1/4 tsp celery seed - didn't have any
1 tsp olive oil
preparation
In a medium pan, saute corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeno and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.
With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.
