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From the farm haul · bright skillet supper

Lemon-Garlic Chicken with Warm Green Tomato Relish

Blueberry-plum salad, feta + toasted nuts

Golden chicken cutlets meet a tart, glossy relish of green tomatoes, peppers, garlic, and lemon. A juicy blueberry-plum salad with feta and toasted nuts keeps the whole plate bright.

Yield
Serves 4
Total time
About 35 minutes
Method
Skillet
Bright spots
Green tomato + berries

Gather from the farm bag

Ingredients

One skillet and one very colorful salad

Brown, brighten, and pile the plate high

Cook the whole supper

Let the relish stay tart and the fruit stay juicy
  1. 1

    Season the chicken

    Pat the chicken dry. Season both sides with the lemon zest, smoked paprika, salt, and pepper.

  2. 2

    Brown the cutlets

    Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Cook the chicken in batches if needed, about 3 to 5 minutes per side depending on thickness, until browned and cooked through. Transfer to a plate to rest.

  3. 3

    Soften the peppers and tomatoes

    Reduce the heat to medium. Add the remaining 1 teaspoon olive oil, green peppers, and mild red chile. Cook for 2 minutes. Add the green tomatoes and jalapeño with a pinch of salt, then cook for 5 to 7 minutes, until softened but still holding some shape.

  4. 4

    Make the relish glossy

    Stir in the garlic for 30 seconds. Add the Dijon, honey, cider vinegar, and half the lemon juice. Scrape up the browned bits and simmer for 1 to 2 minutes, until glossy. It should taste tart, savory, and only faintly sweet.

  5. 5

    Toss the fruit salad

    Toss the arugula, blueberries, and plums with the remaining half of the lemon juice and a very small drizzle of olive oil. Fold in the feta and pecans, then season lightly.

  6. 6

    Build the plate

    Serve each chicken cutlet with a generous spoonful of warm green tomato relish and a large portion of blueberry-plum salad.