Balsamic Glazed Chicken over a Sweet Basil, Corn, and Bacon Puree
Here's what's funny. The greatest dishes come from nothing. Seriously. I can go back and forth all day in my mind and I'm never as creative and innovative as what happened here. All I did was go into the kitchen - and 20 minutes later here's what I had. I must admit, I was hungry and tired - so the goal was something quick, easy, and fulfilling. This took the cake. It was a blast to make - it's going in my aresenol of dishes - and it tasted freaking fantastic!
2 chicken breasts, boneless and skinless
½ cup of balsamic vinegar
¼ cup of olive oil
Salt and pepper
Place balsamic vinegar in a sauce pan on a medium flame until it reduces into a thick syrup and by half. Preheat the oven to 400 degrees. On a medium high flame allow an oven proof skillet to get hot. Add oil. When oil begins to waft add chicken breasts. Once in the pan season one side with salt and pepper. When golden brown, turn over, season the other side with salt and pepper and place into oven until cooked through. Glaze chicken as much as you’d like with the balsamic reduction.
2 cups of frozen corn kernels
½ cup of heavy cream
2 tablespoons of butter
2 tablespoons of chopped basil
5 strips of bacon
Salt and pepper
Cut bacon into cubes and cook over medium heat. When done remove from heat leaving the drippings in the pan. Add corn and cook until heated through. Pour into a blender and mix with cream and butter – add a pinch of salt and pepper. Return to the pan and over a low heat fold in basil and reserved bacon. Spoon onto a plate and place chicken breast on top. Garnish with basil.
One of the final plating images - then I started eating.