Month: January 2018

I tried this recipe to provide a dressed-up version of a simple baked chicken breast. The glaze bakes up sweet but the healthy amount of garlic provides an earthy flavor backdrop.

The recipe is simple; prep the chicken and make the glaze while the oven preheats. You can use the baking time to prep any side dishes (Terragon Creamed Corn maybe?).

BROWN SUGAR HONEY GLAZED CHICKEN BREAST

2 Large or 4 Medium boneless skinless chicken breasts (about 1 ½ pounds)

Salt and pepper to taste

GLAZE

3 Tsp olive oil

4 Garlic cloves, minced

2 Tsp honey

3 Tsp balsamic (See note below)

4 Tbsp brown sugar

Preheat oven to 400F. Lightly oil a casserole dish sized for the chicken servings. (Sizing the dish right will collect the juices and glaze sufficiently to allow the finished meat to be drizzled with glaze for serving.)

Salt and pepper the chicken breasts to taste and arrange in the greased casserole.

Heat the oil in a small sauté pan. Add the garlic and briefly sauté  briefly just until lightly browned. Remove from heat and add the balsamic, honey and brown sugar to the pan, mixing to blend and incorporate.

Pour the glaze over the chicken and place in the oven. Bake for about 30 minutes or until done (165F on meat thermometer).

Serve chicken on plate, topped with drizzle of glaze from pan.

I found this recipe in the Milwaukee Journal a couple years ago as an easy accompaniment for seared Scallops. I found it so good, this side is not just for scallops anymore.

This is a relatively quick easy way to dress up frozen corn as a rich side dish that pairs well with almost any meat dish. The subtle licorice-y taste of the fresh tarragon is a delightful offset to the sweetness of the cream and mascarpone.

TERRAGON CREAMED CORN

1 Tbsp butter

1 Medium red bell pepper, diced (approximately ¾ Cup to 1 Cup)

3 Cups frozen sweet corn, thawed

½ Cup heavy whipping cream

¼ Tsp salt

2 Tbsp mascarpone cheese

2 Tbsp chopped fresh tarragon

Melt the butter in a skillet set over medium high heat. Add the diced bell pepper and sauté 5 minutes until just softened. Add corn and sauté 3 minutes more.

Add the cream and simmer 6 to 8 minutes, stirring occasionally, until the cream has reduced by about half. Add salt, mascarpone and tarragon and stir to just melt the mascarpone and incorporate the seasonings.

Remove from heat and serve.

Makes 4 servings