Canyon Ranch Blog

Buttermilk-Battered Chicken Breast with Sweet Corn Sauce

Nutrition Information (per serving)

30 g
496 mg
23 g
7 g
2 g
73 mg

4 skinless chicken breast halves, boned and defatted
¼ cup buttermilk
Pinch freshly ground black pepper

¾ cup all-purpose flour
1¼ tsp paprika
¾ tsp sea salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp celery seed
½ tsp dry mustard
1 tsp extra-virgin olive oil

Sweet Corn Sauce
½ cup fresh or frozen corn kernels
1 Tbsp minced fresh garlic
¼ cup diced onion
1¼ extra-virgin olive oil
1 tsp minced jalapeño pepper
2 Tbsp minced red bell pepper
1½ cups chicken stock
1 Tbsp honey
½ tsp sea salt
Pinch freshly ground black pepper
¼ tsp chopped fresh thyme
2 tsp fresh lemon juice

  1. With a meat mallet, pound chicken breast on a flat surface between sheets of wax paper until about ½-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 ¼ cup sweet corn sauce.
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