I love visiting the Farmer's Market. We are fortunate to live close to several locations that host a farmer's market weekly. It makes it so much easier to pick up local produce rather than veggies and fruits that are from abroad. There are other options, such as CSAs that will drop off local food at your door. I enjoy browsing though and these markets allow me to see varieties that are not always available.
|Farmer's Market Eggplant|
Check out these beautiful eggplants that I found last weekend. They also had white ones and purple squash. You would never see these beautiful vegetables at the big chain grocery stores.
This past week I picked up a bunch of tomatoes. They were all different colors and tastes. They inspired this dish that turned out so well. I'm glad I have this blog to help me document and save this recipe.
3-4 boneless, skinless chicken breasts
1 ripe Hanover tomato (heirloom)
handful of cherry tomatoes
2 T fresh basil leaves
3/4 C dry white wine
2 T olive oil
1 garlic clove, chopped
1 tsp sugar
2 T flour
1/2 tsp paprika
pinch of salt and pepper
2 tsp poultry seasoning with lemon
1) Mix flour, paprika, salt, pepper and poultry seasoning.
2) Heat olive oil in heavy skillet over medium-high heat.
3) Dredge chicken in flour mixture and then place in skillet.
4) Brown chicken and fully cook. Transfer to plate.
4) Meanwhile, add tomatoes to a medium saucepan over medium-high heat.
5) Turn up heat and mash tomatoes breaking up any whole ones. Continue to stir to avoid burning.
6) Add a tsp of sugar to tomatoes and stir.
7) Add skillet back to heat and brown garlic for 1 minute.
8) Stir in wine and reduce until 1/2 cup.
9) Pour sauce into tomatoes. Add basil and stir.
10) Serve sauce over chicken.