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Polenta-Crusted Chicken with Balsamic Caper Pan Sauce


Polenta-Crusted Chicken with Balsamic Caper Pan Sauce Recipe

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
Directions:
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