If you don’t have a ear of corn cooked and left over, you can use a fresh one, or a ¾ of a cup of frozen corn.
Serve the chicken with the vegetables on top or on the side.
Since this chicken is so favorable, I served it with Yukon gold and sweet potatoes mashed and a simple lettuce & tomato salad.
Rice would be a good side dish as well.
And if the jalapeno peppers are just too hot pull them out before you add the vegetables to the pot.
Freeze the jalapeno’s for some chili or another dish.
Drain the broth from the marinated vegetables and set aside.
Place the vegetables back into the Mason jar and add 1 tablespoons honey, cover, shake and refrigerate.
Add the other tablespoon of honey to the liquid/marinade mixture and stir.
Put the chicken breast into a zip lock bag, pour the broth mixture over the chicken and refrigerate for at least 3 hours.
Add the oil to the pan and remove the garlic from the jar and mince it fine. The garlic should be cooked, as it really is still raw at this stage.
Cook this on low till it is cooked, you’ll want to watch this carefully because it will burn very quickly.
At this point if you want to, slice the mushrooms and put them back into the jar.
When you are ready to cook the chicken carefully remove the chicken from the liquid mixture, and put it into the pan with the garlic. Pour the mixture over the chicken and cover. Cook on low “ kind of like stewing “ for about 20 minutes “.
While the chicken is cooking , cut the kernels off the cob, then add this and the marinated vegetables to the chicken, turn the heat up to medium and continue to cook covered for about 5 - 10 more minutes “ depending on the size of the chicken “.
When the chicken is done, if you still have a lot of the liquid remove the chicken and crank up the heat. When it has cooked down…put the chicken back in, cover and keep warm till you are ready to serve it.