Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, May 18, 2014

Pan-Seared Chicken with Tomato-Corn Relish

The easy, tasty relish in this dish is a simple way to celebrate the fresh flavors of spring and summer vegetables—with a lot of color and very little time. I use it here to accompany pan-seared chicken, but it would work well as a topping for pork chops or fish too.

Don’t cheat with the corn! Kernels are easy to remove from a fresh ear and taste much better in season than canned or frozen. (Tip: Leave about a one-inch piece of stalk on the corn to use as a "stand" in the bowl, giving the knife blade more room at the bottom.) 

Serves 2

  • 1 ear of corn, husked
  • 1 tbsp olive oil, plus 2 tsp
  • 2 scallions, white and light green parts only, thinly sliced
  • 1/3 cup chopped zucchini
  • 1/3 cup chopped yellow or orange bell pepper
  • sea salt
  • freshly ground black pepper
  • 6 grape tomatoes, quartered
  • 2 tbsp chopped cilantro
  • 2 tsp fresh lemon juice
  • 2 boneless, skinless chicken breast halves, 6-7 oz each
Relish Ingredients
  1. Stand the ear of corn on its stalk end in a shallow bowl. Use a sharp knife to slowly scrape down the sides, removing the kernels. 
  2. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add the corn, scallions, zucchini, and bell pepper and season with salt and pepper. Cook, stirring frequently, 5-6 minutes, until tender and beginning to brown.
  3. Transfer to a bowl and let cool 3-4 minutes. Stir in the tomatoes, cilantro, and lemon juice and re-season with salt and pepper.
Cut the Kernels from the Corn
Corn Mixture Beginning to Cook 
Cooked Corn Mixture
Tomato-Corn Relish
  1. Meanwhile, heat another skillet (preferably cast-iron) over medium-high heat and brush with 2 teaspoons of olive oil. Season both sides of the chicken with salt and pepper. Sear until golden brown on the bottom, 6-7 minutes.
  2. Turn the breasts over and reduce the heat to medium. Sear until just cooked through, 5-6 minutes, depending on thickness. Transfer to a plate and let rest 3 minutes.
Chicken Ready to Cook
Chicken Beginning to Cook 
Chicken after Turning
Plate the chicken and spoon the tomato-corn relish on top of and around the chicken.

Pan-Seared Chicken with Tomato-Corn Relish

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