This weekend I saw the first green tomatoes in the grocery store and all I could think of was fried green tomatoes!!! Delicious, crunchy, tangy, and salty. Nothing better. I started thawing out a chicken breast to have it along side my lovely green treats. All day I looked forward to it, but then I got home and honestly didn’t want to go through the fuss for just me. SO I called in a mash up!!!
Roasted sweet potatoes
Fresh Kale salad with currants and avocados
Fried plantains with garlic
Fried green tomatoes
Chicken with capers
The plantains rocked my world. My sister-in-law shared the best recipe for them. It is Alton Brown’s fried plantains. . This recipe is sweet and salty, creamy and crunchy, and with a hint of garlic.I will never look at another plantain the same way! Tip: Plantain peels should be nice and black and the plantain will be tender to touch, makes them almost custard like when you fry them.
4 6 oz chicken breast (boneless, skinless)
3 T capers
1 c chicken stock
2 T chopped parsley
1/4 c oil (olive oil is great but so is grapeseed)
Flour (you can use whatever you would like, if you want to go gluten-free go for buckwheat flour)
Heat a medium deep skillet with the 1/4 c oil. Pound out the chicken to get it a little thinner. Season chicken with salt and pepper and dust with flour. Shake off the excess flour. Cook over high heat and turn the breasts when they get golden. A couple of minutes on both side should suffice. Add capers (you can add olives too if you want), lemon juice from half a lemon, and stock and bring to a boil. Cook over high heat until chicken is cooked through about 3-4 more minutes. Remove chicken from heat and squeeze the other half of the lemon on top. Reduce the stock until about 1/3 cup of liquid then drizzle over the chicken. Top with the parsley and serve. Serve with hot sauce.