Polenta-Crusted Chicken with Balsamic Caper Pan Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Polenta makes a supercrisp coating for panfried chicken breasts. Here, it's crowned with wilted escarole and dressed with a bright and briny sauce. Ingredients:
2 large eggs |
1/2 cup polenta (preferably quick-cooking) |
1/2 cup all-purpose flour |
1 1/2 pounds skinless boneless chicken breasts, pounded to 1/4 inch thick between sheets of plastic wrap |
1/2 cup vegetable oil |
1/3 cup plus 2 tablespoons olive oil, divided |
2 tablespoons tomato paste |
1/2 cup balsamic vinegar |
1/4 cup water |
3 tablespoon capers, rinsed |
1 teaspoon sugar |
1 tablespoon unsalted butter |
1 pound escarole, torn into bite-size pieces |
Directions:
1. Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.
2. Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
3. 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 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.
4. Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.
5. Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.
6. Serve with: mashed potatoes
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