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
Buttermilk-Battered Chicken Breast with Sweet Corn Sauce: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between school pick-ups, work deadlines, and trying to squeeze in a bit of "me time," the last thing I want is to spend hours slaving away in the kitchen. That's why I'm always on the lookout for quick, easy, and nutritious recipes that won't compromise on flavor. This Buttermilk-Battered Chicken Breast with Sweet Corn Sauce is exactly that – a game-changer for my weeknight dinners.
The beauty of this recipe lies in its simplicity. The sweet corn sauce adds a burst of vibrant sweetness that beautifully balances the savory, crispy chicken. The buttermilk marinade ensures the chicken stays incredibly juicy and tender, even after a quick pan-fry. I often double the recipe, so I have leftovers for lunch the next day, saving me even more precious time during the week. It's incredibly versatile too; I've served it with roasted vegetables, a simple salad, or even mashed sweet potatoes – each pairing complements the dish perfectly.
Why this recipe works for my busy life:
- Prep time is minimal: The marinating time is the longest part, but that can be done while I'm busy with other tasks. The actual cooking time is incredibly quick.
- Clean-up is a breeze: Only a few pans are needed, which makes post-dinner cleaning a lot less daunting.
- Healthy and delicious: It's a balanced meal with lean protein, healthy fats, and complex carbohydrates, keeping me feeling full and satisfied without the guilt.
- Leftovers are amazing: The flavors meld even more beautifully overnight, making the leftovers just as good, if not better, than the original.
This recipe isn't just a weeknight savior; it's a crowd-pleaser too. I've served it at potlucks and family gatherings, and it's always a hit. The crispy, juicy chicken and the vibrant, flavorful sauce are guaranteed to impress. It’s become a staple in our household, and I know it will become a favorite in yours, too.
Beyond the dinner table: This recipe is so adaptable! Think about adding some grilled vegetables to make it even more hearty. Swap out the corn for another vegetable – peas, green beans, or even butternut squash would all work brilliantly. You can also experiment with different spices to tailor it to your taste. A dash of cayenne pepper for a kick, or some smoky paprika for a richer flavor profile – the possibilities are endless.
So, if you're looking for a delicious, healthy, and easy weeknight dinner that won't leave you stuck in the kitchen for hours, give this Buttermilk-Battered Chicken Breast with Sweet Corn Sauce a try. You won't be disappointed.
Step-by-step
- 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.
