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1
Balsamic Vinegar -- In a small saucepan on medium heat add the vinegar and honey and reduce by about 1/3. It should take around 5-7 minutes. Then remove from the heat and just set to the side. You can do this way ahead of time if necessary.
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2
Corn Puree -- In a small sauce pan saute the bacon until golden brown. Remove to a small plate lined with a paper towel to drain. Leave most of the drippings in the pan (about 1 teaspoon is all you need). If you have more than that, please remove some of the drippings.
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3
Add corn and onion and cook until heated through and the onion becomes tender. About 4-5 minutes. Pour into a blender with the cream and butter, salt and pepper and puree until smooth. Return to the pan over medium low heat and heat back up. The basil should not be added until the end of the dish for freshness.
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4
Chicken -- You should of already had the chicken out at room temperature Never cook COLD meat, poultry, or seafood. Season well with salt and pepper on both sides. In a large saute pan add the olive oil on medium high to high heat and saute the chicken until brown on the first side, 3-4 minutes, then flip and brown the other side another 2-3 minutes until brown. Add the balsamic reduction to the pan and flip the chicken a few times so it is covered well with the glaze. Cover and let it finish cooking. Depending on the size of the breasts and either breasts or thighs, your cooking time will vary. About 5-7 minutes is all it takes.
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5
Corn -- Finish the corn by turning up the heat a little and then adding in the bacon and basil.
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6
Serve -- I like to plate the dish but putting a few spoons of the corn puree on each plate and then top with the the chicken breast. I like to cut each chicken breast on a angle into 3 to 4 slices and then maybe a couple a fresh basil leaves if you want. If you have any balsamic glaze left -- just drizzle over the top. ENJOY!
