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This is the recipe prepared by Chef David Reyes at the Downtown Farmers Market on Saturday.

Pollo Pagliacci

4 servings

 4          8 oz. chicken breasts (skinless & boneless)

2 c.      Mushrooms – shitake, cremini, portobello – sliced thick

1 ea.     Zucchini and yellow squash – cut into bite size pieces

1          Head of broccoli, small – cut into small florets

1/3 p.   Cherry tomatoes – cut in half

½         Eggplant, small – cut into bite size cubes

2/3 c.   White Wine

2          Garlic cloves – minced or pressed

1          Shallot, small – minced

1 c.      Chicken stock

4 T.      Butter

4 T.      Vegetable oil

2 T.      Italian Parsley, chopped

Juice of ½ a lemon

Flour to dust chicken

Salt and Pepper to taste

 Season the chicken breasts with salt and pepper on both sides and dust with flour.  Shake to remove any excess and set aside.  Heat the oil in a large sauté pan over medium to high heat.  Cook the chicken breasts until golden (about 3 minutes per side and the meat feels firm when pressed with a finger).  Set aside and keep warm. 

Using the same sauté pan, add the mushrooms, zucchini, yellow squash, and eggplant – roast until golden.  Add the broccoli and cherry tomatoes and continue to cook for an additional minute.  Add the garlic, shallot, and 2 T. butter – cook until they release their flavors.  Deglaze the pan with the white wine – let it evaporate.  Add the chicken stock – season with salt and pepper to taste.  Add remaining 2 T. butter and reduce until slightly syrupy.  Add lemon juice.

 Pour the sauce over the chicken and sprinkle with parsley.  Serve immediately.

 Buon Appetito!