Chicken with Basil Spaetzle, Spinach and Summer Corn, Caramelized Honey Gastrique

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Chicken with Basil Spaetzle, Spinach and Summer Corn, Caramelized Honey Gastrique

Author Laura McIntosh

Ingredients

Chicken with Basil Spaetzle

• 2 Chicken breast
• 1 Cup Fresh Corn Kernels
• 2 Cups Basil Spaetzle*
• 1 Cup chopped Spinach
• 1 Tbsp Butter
• 1 Tbsp Oil

Basil Water

• 2 Eggs
• ½ cup basil water

Basil Spaetzle:

• 1 ½ Cups all purpose flour
• ½ Tea Baking powder
• ¾ Tea salt

Caramelized Honey Gastrique:

• 2 Tbsp Honey
• 1 Tbsp Sherry Vinegar
• 2 Tbsp Butter

Chicken Brine

• 2 Tbsp Salt
• 2 Cups Water
• 3 Cloves Garlic
• 6 Whole Black Pepper Corns
• 1 Bay leaf

Instructions

Chicken with Basil Spaetzle:

1. Brine over night, heat a sauté pan and add the oil. Then put the chicken breast in the over at 500°. Cook until done, then remove from oven and let rest for 4 – 6 minutes.

Basil Spaetzle:

1. Bring 6 cups of water to boil with 3 Tbsp salt and add dry ingredients. Stir with a wooden spoon until a batter is stiff. Using a colander with large holes, push the batter in to the water, when they start to float shock in ice water, and then transfer to a pan to dry.

Basil Water:

1. Use ½ cup water and ½ cup basil leaves, blanch, shock, then blend.

Spinach and Summer Corn:

1. Heat a pan & add butter. When the pan is hot, add corn & Sauté for 1 minute. Then add your Basil Spaetzle & spinach. Finally, cook until the spinach is wilted & Spaetzle is hot.

Caramelized Honey Gastrique:

1. First heat sauté pan until hot, then add Honey and caramelize. After you have carmelized, add Sherry vinegar. Mount with 2 tablespoons of butter and add a dash of salt and pepper for taste.

Chicken Brine

1. Bring to a boil and cool.

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