Polenta-Crusted Chicken with Balsamic Caper Pan Sauce Recipe

Polenta-Crusted Chicken with Balsamic Caper Pan Sauce Recipe

  • 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
  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.