Buttermilk-Battered Chicken Breast with Sweet Corn Sauce

A soak in buttermilk and pepper is the secret to incomparably moist chicken, paired up here with a summery sweet corn sauce.

4  skinless chicken breast halves, boned and defatted
1/4 cup buttermilk
Pinch of  black pepper
Sweet Corn Sauce
1/2 cup fresh or frozen corn kernels
1 tablespoon minced fresh garlic
1/4 cup diced onion
1 1/4 teaspoons olive oil
1 teaspoon minced jalapeno pepper
2 tablespoons minced red bell pepper
1 1/2 cups chicken broth powder
1 tablespoon honey
1/2 teaspoon salt
Pinch of  black pepper
1/4 teaspoon chopped fresh thyme
2 teaspoons fresh lemon juice
3/4 cup all-purpose flour
1 1/4 teaspoons paprika
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon celery seed
1/2 teaspoon dry mustard
1 teaspoon olive oil
With a meat mallet, pound chicken breast on a flat surface between sheets of wax paper until about 1/2-inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Cover and refrigerate for at least 2 hours.

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 purée briefly. Set aside.

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.

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 1/4 cup sweet corn sauce.

Ease of Preparation: Moderate

Preparation Time: 30 min
plus 2 hours refrigeration time

Cook Time: 15 min

Servings: 4

Recipe By: Barry Correia and Scott Uehlein

From:  Canyon Ranch Cooks
Used with permission of Rodale Press

Chef Suggestions
Serve with scallion mashed potatoes and sautéed mustard greens.
Nutrition Facts
As prepared, each serving contains 260 calories, 7g total fat, 73mg cholesterol, 496mg sodium, 23g total carbohydrate and 30g protein.