Polenta-Crusted Chicken with Balsamic Caper Pan Sauce: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

January 2009

Polenta makes a supercrisp coating for panfried chicken breasts. Here, it’s crowned with wilted escarole and dressed with a bright and briny sauce.

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 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 tablespoons capers, rinsed
1 teaspoon sugar
1 tablespoon unsalted butter
1 lb escarole, torn into bite-size pieces

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.
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 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.
Pour off oil and wipe skillet, then heat remaining 2 Tbsp 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 tsp salt and briskly simmer until slightly thickened, about 2 minutes. 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.

Serve with: mashed potatoes

Recipe by Melissa Roberts

Recipes that can be prepared in 30 minutes active time or less.