Chicken Breast with Basil Creme Fraiche

(WPRI) -- Today on The Rhode Show we're learning how to make a pan-seared chicken dish with Chef Nick Rabar from Avenue N American Kitchen.

Pan-Seared Chicken Breast with Summer Corn, Applewood Bacon, Basil Crème Fraiche, and Tomato Conserve:

Serves: 2
Recipe Time: 1 hour

Ingredients:

• 2 ea. Bone in, skin on chicken breast
• 1 ea. Corn Cobb, skinned, boiled, removed from cobb
• 2 ea. Applewood Bacon Slices, cooked and cut large dice
• ½ ea. Grilled Vidalia Onion, diced
• 6 ea. Summer Chives, thinly sliced
• 1 teaspoon Unsalted Butter
• ½ cup Crème Fraiche
• 1 ea. Lemon
• 1 ea Small Bunch Basil
• 6 ea. Tomatoes, boiled, skin removed, chopped
• 2 Tablespoon Rice Vinegar
• 2 Tablespoon Honey
• 1 Tablespoon Sugar
• 1 pinch Salt

Steps:

• Stew concasse tomatoes down under medium heat, add vinegar, honey sugar, salt and cool.
• Pan sear chicken breast skin side down until golden brown. Once crispy, flip and place in a 450 degree oven until cooked thoroughly.
• Saute bacon, add corn, onions, chives, and butter.
• In a food processor, puree basil, salt, honey and lemon. Add crème fraiche.
• Sauce plate with basil crème fraiche, top with corn and bacon sauté, top with chicken and top with conserve.

Click here for more on Chef Nick Rabar and Avenue N American Kitchen.