Polenta-Crusted Chicken with Balsamic Caper Pan Sauce Recipe | Epicurious

Name: Polenta-Crusted Chicken with Balsamic Caper Pan Sauce Recipe | Epicurious
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

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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.

Keywords

italian american
chicken breast
polenta
escarole
main
dinner
nut free
easy
fry
gourmet

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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