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 Spaetzle:
1 ½ Cups all purpose flour
½ Tea Baking powder
¾ Tea salt

Basil Water:
2 Eggs
½ cup basil water

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

Chicken with Basil Spaetzle:
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:
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:
Use ½ cup water and ½ cup basil leaves, blanch, shock, then blend.

Spinach and Summer Corn:
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:
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:
Bring to a boil and cool.