From August 2005 Bon Appetit
3 tablespoons extra virgin olive oil, divided
1 1/2 cups fresh corn kernels
1/4 cup green onions
3 tablespoons finely sliced fresh basil
4 large skinless, boneless chicken breasts halves, tenderloins removed
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
For the Relish
Preheat oven to 375
brush rimmed baking sheet with 1 teaspoon olive oil
Toss corn and 2 teaspoons oil on prepared sheet.
Roast until corn just starts to turn brown, stirring occasionally, about 18 minutes.
Transfer to bowl.
Mix in tomatoes, green onions and 2 tablespoons oil.
Season with salt and pepper.
Using mallet or heavy-bottemed saucepan, pound chicken between sheets of plastic wrap to about 1/2 inch thick.
Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat.
Melt butter with oil in heavy large skillet
over medium heat. Add chicke to pan and saute until cooked through, about 5 minutes per side. Transfer to plates and top with relish.
NOW... being me I didn't follow the recipe.
I didn't have any green onions but, I did have
some Walla Walla sweets so I diced them up and roasted them along with the corn. ( YUMMY!!) I also didn't use enough basil ( mistake! The basil was very good). Next time I might roast the tomatoes along with the onions and corn.
With the chicken... ( I soaked it all day in water, salt,pepper and juice from 1/2 lemon)
I sprinked each side of the breast with salt and pepper
and also seasoned the flour with salt, pepper, parsley and garlic powder. Just before it was done cooking, I sprinkled it with a little onion powder and a few drops of lemon juice. ( Paul doesn't like chicken breasts, BUT even he had to agree that this was one of the best dishes I've made in a very long time.)
I served the relish on the side not on the top of the chicken. ( It was cold and the chicken was hot, I don't like hot and cold in the same bite.)
HERE's the question....
Paul wants me to make this again soon.
And he'd like it if I made a sauce to put on top of the chicken. HELP! I know nothing about sauces. What would you use??