Braised breasts with summer vegetables. 2 split chicken breasts, skin on and bone-in. Pat dry with paper towels. In a large, deep fry pan, brown 1 sliced onion in a little olive oil. Push to sides of pan and brown seasoned breasts on both sides. Set chicken aside. To the browned onion, add fresh farmstand fare. Sliced hot peppers, halved cherry tomatoes of every variety and hue, sliced scallions, shaved corn of two formerly cooked cobs. Brown and deglaze with 1/2 cup dry white wine. Stir and add 2 tbs. butter. Add back chicken breasts. Cover pan and bring to boil. Reduce to low and simmer for 1 hour or more. Serve over rice.