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About the Dish

  • Summer Squash

    Summer Squash

  • Yellow Onion

    Yellow Onion

  • Oregano

    Oregano

  • Parsley

    Parsley

  • Cornmeal

    Cornmeal

  • Canola Oil

    Canola Oil

  • White Wine

    White Wine

  • Butter

    Butter

METHOD

1
Please read through the entire recipe card before beginning.
2
Remove chicken breasts, pat dry with paper towels, and season on all sides with a total 1 teaspoon PeachDish salt. Set aside.
3
To make the squash fritter mixture: Grate the squash and measure 1 1/2 cups, loosely packed. Transfer to a large mixing bowl. Peel and halve the onion. Grate 1 half and add to the bowl. (Dice the other half and reserve for the sauce.) Pick and chop the oregano and parsley, and combine. Add 1 tablespoon chopped herbs to the squash mixture, and reserve the remainder for the sauce.
4
Crack egg, and add it to squash mixture along with 1 teaspoon PeachDish salt. Mix to thoroughly combine. Add in cornmeal gradually, stirring until everything is just combined.
5
Heat a sauté pan over medium heat, and add 2 tablespoons cooking oil. Using a 1/4 cup measure, scoop fritters into the hot oil, and flatten each slightly with the back of a spoon. The mixture will make 6 fritters. Cook 3-4 minutes, or until the bottom is lightly browned and fritters are set. Flip and cook 2-3 minutes on the second side. Transfer to an oven-safe dish and keep warm in the oven.
6
Return the pan to medium heat, coat with remaining 1 tablespoon oil, and add the chicken breast halves. Cook chicken about 5 minutes, or until lightly browned on bottom and opaque at least 3/4 of the way up. Turn and cook 2-3 minutes more, or until flesh is opaque and juices run clear. Transfer chicken to the oven to keep warm.
7
Return the pan to medium heat, and add the reserved diced onion. Cook, stirring occasionally, 4-5 minutes, or until soft and translucent. Stir in remaining chopped herbs, and cook 1 minute more. Add cooking wine, and cook 1 minute. Add water, and bring just to a simmer.
8
Remove from heat, and stir in the butter. Taste and adjust seasoning as desired.
9
Serve fritters and chicken with the herbed onion sauce. Enjoy!