Ingredients

• 4 sunburst or pattypan squash, sliced
• Kosher salt
• Canola oil, for frying
• 1 cup orange juice
• 1 cup lemon juice
• 2 cloves garlic, sliced
• 2 tablespoons honey
• 1 sprig fresh mint
• 1 sprig fresh basil
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine
• 1/2 cup orange juice
• 1/2 cup lemon juice
• 1/2 cup chicken broth
• 1 red pepper, seeded and sliced
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chicken broth
• Kosher salt and freshly ground black pepper

Instructions

1. Squash: Put the squash slices in a colander and sprinkle with salt, toss to coat. Put a heavy bowl on top to press down the squash and let sit for 30 minutes. Drain the squash, rinse and dry it completely. Fill a deep saute pan with 1-inch of canola oil. Heat the oil over medium-high heat and deep-fry the squash slices until golden brown. Remove the squash to paper towels to drain. Put the squash into a large jar or bowl and add the citrus juices, garlic, honey, mint sprigs and basil. Set aside.
2. Chicken: Heat a large saute pan over medium-high heat and add the olive oil. Dredge the chicken breasts in flour and season with salt and pepper, to taste. Brown both sides of the chicken, about 4 minutes on each side. Remove the chicken from the pan then deglaze the pan with wine and reduce until most of wine is cooked off. Add the orange juice, lemon juice and broth and reduce by half. Season with salt and pepper, to taste.
3. Pepper puree: Add the olive oil to a large saucepan over medium heat. Add the red pepper and saute until soft, about 10 minutes. Transfer the pepper to a blender and add the chicken broth. Blend until smooth. Season with salt and pepper, to taste.
4. Arrange 1 chicken breast on each plate with a few slices of the squash. Top with some the red pepper puree and serve.