Chicken with Corn Puree and Summer Squash



Saute Chicken and Zucchini

  • 4 Chicken Breasts (skin-on, boneless)
  • 2 Yellow Zucchini (trimmed, quartered lengthwise, core removed and sliced into ½ inch pieces)
  • 2 Green Zucchini (trimmed, quartered lengthwise, core removed and sliced into ½ inch pieces)
  • Bunch Parsley (cleaned, washed and sprigs picked)

Creamed Corn Puree

  • 250g Corn Kernels
  • 2 Shallots (thinly sliced)
  • 1 Clove Garlic (thinly sliced)
  • 500ml Chicken Stock
  • 100ml Heavy Cream
  • 75ml Sauvignon Blanc
  • 3 Sprigs Thyme


Creamed Corn Puree

  1. In a medium sized pot, heat under medium high heat.   Add olive oil, and cook your shallots and garlic until softened and lightly caramelized.
  2. Turn your heat onto high and add your white wine to the pan, bring to a boil and reduce it down to a syrup.  Add your thyme, and chicken stock and bring to a rapid boil.
  3. Add your corn kernels and cook for 3-5mins, until the corn comes up to the surface and is cooked through.  Add your cream and bring the mixture to a boil.
  4. Place everything into a blender and puree until smooth.  Pass through a fine sift to remove any lumps.

Saute Chicken and Zucchini

  1. Season your chicken with salt and pepper the night before, or at least a couple of hours in advance of cooking. Before cooking, remove from the fridge to allow the chicken to come to temperature.
  2. Bring a large pot of water to a boil and season with sea salt.
  3. Add your zucchini pieces in batches and blanch them for 1-2mins until 70% cooked through and still al dente.
  4. In a large non-stick saute pan, heat under medium high heat until piping hot.  Add your chicken skin side down, and cook for 5-6mins before turning and cooking for an additional 2-3mins.  The internal temperature of the chicken should be 165ºF.  Remove and set aside to rest.
  5. Remove some of the excess fat and oil from the pan and add your zucchini pieces in a single layer and saute until golden brown and cooked through.


  1. Chop up your chicken into large chunks.
  2. Place your creamed corn puree onto a large dish.  Add your chicken pieces, and garnish with zucchini and fresh parsley sprigs.


  • The creamed corn puree acts as the sauce, and can be prepared well in advance and simply reheated before serving.
  • You can add a splash of water to the saute pan used for cooking the chicken and zucchini in order to capture any residual pan drippings and add them to you corn puree.  
  • Since the creamed corn puree is rather rich, it’s better to serve it with lean protein to create a more balanced dish.  That’s why the chicken breasts were used instead of the drumsticks or thighs.  Alternatively, you can replace the chicken with pork loin chops or pork tenderloin.  
  • When cooking your chicken, it’s important to know the residual heat and momentum from that heat will continue to carry on cooking the chicken.  So if the chicken is cooked at 165ºF, than you’ll want to take it out of the pan at around 155-160ºF.
  • Before carving your chicken, it’s important to let it rest and relax a few mins.  Otherwise all the juices will run out, leaving your chicken dry.
  • I like to carve my chicken in large chunks, rather than thin slices.  Simple reason being that it helps to retain the heat better, so your food stays warm longer.


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