- 4 10 oz. portions of half organic chicken breast
- 1/8 cup Blend Oil
- Salt and Pepper
- 3 tablespoons Fresh Mixed Herbs
- 4 cups corn
- 2 ounces diced yellow onions
- 2 cups heavy cream
- 1 pinch white pepper
- 1/2 cup chicken stock
- 2 cups reduced gouda cheese
- 1 pinch chopped fresh thyme
- 20 spears Asparagus
Marinate 4 half breasts of chicken in oil, pinch of pepper, and herbs for two hours. Then grill chicken halfway and finish cooking in the oven on 350 degrees for about 13-15 minutes, or until done.
Sauté the corn and onions until they start to become soft, and then add chicken stock. When the chicken stock has almost evaporated in your pot, add the cream. When the cream boils and begins to reduce, add the cheese. Then add pinch of salt, white pepper, and fresh thyme. Mix sauce together for thick consistency, and then serve one 8 oz. portion on plate, and place asparagus, and then chicken on top of everything.
Back by popular demand, the “Stroll of Park City” returns to Main Street on Friday, July 11, for the Park City Food & Wine Classic, from 4 to 7 p.m. Glasses and tasting notes can be picked up as early as 2 p.m. on the lower deck of the Kimball Art Center. Tickets are $90 available online. you must be 21 or older and have a ticket to enter.
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