Polenta Crusted Chicken w/Balsamic Caper Pan Sauce
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
35 min
Ingredients
2 large eggs
1/2 cup polenta (preferably quick cooking)
1/2 cup all-purpose flour
1 1/2 lb skinless, boneless chicken breasts, pounded to 1/4 in. thick
1/2 cup vegetable oil
1/3 cup plus 2 tbsp olive oil, divided
2 tbsp tomato paste
1/2 cup balsamic vinegar
1/4 cup water
3 tbsp capers, rinsed
1 tsp sugar
1 tbsp unsalted butter
1 lb escarole, torn into bite-size pieces
Instructions
Lightly beat eggs with 1/2 tsp each of salt & pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 tsp each of salt & pepper in another shallow bowl. Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5-6 mins per batch. Transfer to a platter and keep warm, loosely covered.
Pour off oil and wipe skiller, then heat remaining 2 tbsp olive oil over medium heat until it shimmers. Add tomato paste, and cook, stirring, 1 min. Stir in vinegar, water, capers, sugar & 1/2 tsp salt and briskly simmer until slightly thickened, about 2 mins. Remove from heat and swirl in butter.
Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.
Originally Submitted
7/18/2010
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