Floured Chicken with Corn Relish
If you are looking for a light and summery chicken dish, you can definitely find it here with this recipe! We typically only make this dish in the summer months since that is when Jersey corn and tomatoes are the best! However, this meal can be made all year round especially if you are missing summer in the dead of winter! This is one of our favorite chicken recipes at the moment especially since the weather is starting to get hot here! The corn relish that tops the chicken is so delicious you can honestly just eat by itself!
If you are fully ready to start embracing the summer months and recipes that come along with them, this chicken is sure to be one of your go-to meals. It is full of delicious summer vegetable flavors, and it is pretty simple, easy, and healthy!
To make the chicken we flour them and sprinkle them with some salt and black pepper, then we cook them in butter in a large skillet! Meanwhile, we drizzle the corn kernels in olive oil and roast them in the oven. All that is left is to chop up your cherry tomatoes, scallions, and basil then mix it with the roast corn kernels and drizzle with some additional olive oil, salt, and pepper. Add the relish to the chicken and serve.
This is sure to be a crowd pleaser for any occasion whether it is a backyard barbecue or summer beach party! Let us know what you think!
a. Ingredients for Floured Chicken:
6 thin cut, boneless chicken breasts
½ cup of flour
2 tbsp of unsalted butter
3 tbsp of extra virgin olive oil
b. Ingredients for Corn Relish:
3-4 ears of fresh corn kernels
12 oz of cherry tomatoes; halved
1 bunch of scallions, green part only; sliced
¼ cup of fresh basil
¼ cup of olive oil plus 1 tbsp for drizzling corn
c. Directions:
Salt, pepper, and flour chicken cutlets then set aside
Melt butter and olive oil in a large skillet
When butter sizzles add the floured chicken breasts then cook approximately 5 minutes per side
Place corn kernels on a large cookie sheet covered with parchment paper; drizzle with 1 tbsp of olive oil, toss in olive oil until coated
Roast the corn at 375 degrees until it begins to brown then transfer the corn to a bowl to cool
Mix in the tomatoes, scallions, basil, and ¼ cup of remaining olive oil; then season with salt and pepper
Spoon corn relish over chicken and serve
