Chicken and Corn with Fiery Cilantro-Mint Sauce
Pollo y Elote con Salsa de Cilantro-YerbabuenaHere's a new-wave Mexican chicken dish with fresh corn and a bright salsa of cilantro and mint that's special enough for company.
Ingrediënten
Makes 4 servings
- Fiery Cilantro-Mint Sauce
- 2 tablespoons unsalted butter
- ¼ medium white onion finely chopped
- 4 cups corn kernels from about 4 medium ears
- ½ teaspoon salt or to taste
- ¼ teaspoon ground cumin
- 1 tablespoon olive oil or vegetable oil
- 4 skinless boneless chicken breast halves
Instructies
- Prepare the cilantro-mint sauce.
- Cover and refrigerate.
- Melt the butter in a large nonstick skillet, over medium heat, until it foams.
- Cook the onion, stirring, until softened, about 3 minutes.
- Add the corn and cook until tender, about 5 minutes.
- Season with ¼ teaspoon of the salt and cumin.
- Set aside off heat.
- In another large skillet, heat the oil over medium heat until it shimmers and cook the chicken 4 to 5 minutes per side, or until browned on the outside, firm to the touch, and no longer pink inside in the thickest part.
- To serve, place 1 chicken breast in the center of each of 4 plates.
- Top each breast with some of the sauce.
- Spoon the corn equally around the chicken on each plate.
- Pass the remaining sauce at the table.
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