Serves4
- Active time:35 min
- Start to finish:35 min
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