Buttermilk-Battered Chicken Breast with Sweet Corn Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3/4 cup all-purpose flour
- 3/4 tsp salt
- 1/4 cup buttermilk
- 1/2 tsp salt
- 1 tsp minced garlic
- 1/2 tsp onion powder
- 1 pinch black pepper
- 1 tsp olive oil
- 1/4 cup diced onion
- 1 tbsp honey
- 1/2 tsp dry mustard
- 4 boneless, skinless chicken breasts
- 1/4 tsp celery seed
- pinch of black pepper
- 1/2 tsp granulated garlic
- 2 tsp fresh lemon juice
- 1 1/2 cups low-sodium chicken stock
- 1/2 cup fresh or frozen corn kernels
Preparation 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. 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. Nutritional analysis per serving: 335 calories, 8 g fat (2 g saturated fat), 34 g carbohydrates, 2 g fiber Nutritional analysis provided by Self
Preparation 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. 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. Nutritional analysis per serving: 335 calories, 8 g fat (2 g saturated fat), 34 g carbohydrates, 2 g fiber Nutritional analysis provided by Self
