Polenta-Crusted Chicken With Balsamic Caper Pan Sauce
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Egg1 cup
All-Purpose Flour1 cup
Vegetable Oil2 tbsps
Tomato Paste1 cup
Balsamic Vinegar1 cup
Water3 tbsp
Capers (rinsed)1 tsp
Sugar1 tbsp
Unsalted ButterDirections:
1
Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl
2
Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl
3
Dip chicken in egg, letting excess drip off, then dredge in polenta mixture
4
Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers
5
Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch
6
Transfer to a platter and keep warm, loosely covered
7
Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers
8
Add tomato paste and cook, stirring, 1 minute
9
Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes
10
Remove from heat and swirl in butter
11
Toss escarole with about half of sauce and pile on top of chicken
12
Serve remaining sauce on the side
13
Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl
14
Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl
15
Dip chicken in egg, letting excess drip off, then dredge in polenta mixture
16
Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers
17
Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch
18
Transfer to a platter and keep warm, loosely covered
19
Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers
20
Add tomato paste and cook, stirring, 1 minute
21
Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes
22
Remove from heat and swirl in butter
23
Toss escarole with about half of sauce and pile on top of chicken
24
Serve remaining sauce on the side