Name: Buttermilk-Battered Chicken Breast with Sweet Corn Sauce
Yield: Makes 4 servings
Ingredients: 1/2 cup fresh or frozen corn kernels; 1 tsp minced garlic; 1/4 cup diced onion; 1 1/4 tsp olive oil; 1 tsp minced jalapeño pepper; 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; 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; 1/2 tsp onion powder; 1/2 tsp dry mustard; 1/4 tsp celery seed; 1 tsp olive oil

Scott Uehlein, 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!

Recipe information

Yield
Makes 4 servings

Ingredients

Sauce

1/2 cup fresh or frozen corn kernels

1 tsp minced garlic

1/4 cup diced onion

1 1/4 tsp olive oil

1 tsp minced jalapeño pepper

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

1/2 tsp onion powder

1/2 tsp dry mustard

1/4 tsp celery seed

1 tsp olive oil

Preparation

Step 1
In a medium pan, sauté corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeño 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.
Step 2
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.

Nutrition Per Serving

Nutritional analysis per serving: 335 calories

8 g fat (2 g saturated fat)

34 g carbohydrates

2 g fiber

#### Nutritional analysis provided by Self

TagsAmerican Corn Vegetable Jalapeño Chile Bell Pepper Chicken Breast Chicken Poultry Buttermilk Dairy Main Dinner Gluten Free Nut Free Easy Weeknight Meals Fry Saute Summer Self

Recipe information

Ingredients

Sauce

Chicken

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes