- 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
- 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 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.
- Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.