2 6-ounce chicken breasts, boneless and skinless
flour
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chicken stock or white wine
1/4 cup leeks, shredded (use the entire leek – both white and green sections)
Mix the flour, salt and pepper together and dredge the chicken breasts in this mixture. Place the olive oil in a sauté pan over medium heat and cook the chicken breasts for 2 minutes on each side. Remove from pan. Add the chicken stock (or white wine) to the pan and de-glaze the pan by stirring the loosen browned bits of food from the bottom of the pan. Add the leeks, black pepper, and parsley and cook for 2 minutes. Add the whipping cream and bring to a boil. Reduce the heat to medium and continue to cook until the volume of liquid is reduced by 1/3. Pour the Caramelized Leek Sauce over the chicken breasts and serve with Fresh Corn Relish.
2 ears of fresh corn
8 cherry tomatoes, cut in half
2 tablespoons fresh red pepper, chopped
1 tablespoon butter, melted
salt and pepper to taste
Cut the corn from the cob and mix together in a sauté pan with the remaining ingredients. Cook for one minute over medium heat. Remove and serve.
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