Name: Polenta Crusted Chicken with Balsamic Caper Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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); 1/2 cup vegetable oil; 1/3 cup olive oil (plus 2 tablespoons, divided); 2 tablespoons tomato paste; 1/2 cup balsamic vinegar; 1/4 cup water; 3 tablespoons capers (rinsed); 1 teaspoon sugar; 1 tablespoon unsalted butter; 1 pound escarole (or other greens, torn into bite-size pieces)

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There’s something incredibly comforting about the combination of crispy and tender, and that’s exactly what I experience when I make Polenta Crusted Chicken with Balsamic Caper Pan Sauce. This dish has a special place in my heart, reminding me of cozy evenings spent around the dinner table with friends and family. The golden crust from the polenta pairs beautifully with the tangy caper pan sauce, making every bite a celebration of flavor. I remember the first time I prepared this meal — the aroma wafting through my kitchen was irresistible, drawing everyone in. It’s a dish that transforms a simple dinner into a memorable experience, and I can’t wait to share it with you.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
15 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
35 g

Diet:
Keto, Paleo, Whole30

Fat:
24 g

Tools Used:
Whisk, Wooden Spoon, Mixing Bowl, Saucepan, Skillet

What You’ll Enjoy About This Polenta Crusted Chicken with Balsamic Caper Pan Sauce

1. Comforting and Satisfying

The moment you take a bite of the Polenta Crusted Chicken with Balsamic Caper Pan Sauce, you’re enveloped in warmth and satisfaction. The tender chicken is enveloped in a crispy polenta crust that gives a delightful crunch. This dish is a true comfort food classic, perfect for those days when you need a little extra love in your life.

2. Versatile for Any Occasion

This recipe is incredibly versatile; it’s just as perfect for a casual family dinner as it is for impressing guests at a dinner party. You can even adapt it for a cozy date night in or a festive gathering. The stunning presentation of the chicken with the sauce drizzled generously over top makes it a standout dish that looks as good as it tastes!

3. Easy to Prepare

Don’t be intimidated by the gourmet vibes! Making Polenta Crusted Chicken with Balsamic Caper Pan Sauce is easier than you might think. The step-by-step instructions guide you through the process, and before you know it, you’ll be enjoying a delicious homemade meal that tastes like it came from a fine restaurant.

4. Fresh Ingredients, Bold Flavors

This dish shines because of its fresh ingredients. The use of chicken paired with the vibrant flavor of balsamic vinegar and capers creates a stunning blend of tastes. Tossing in some greens like escarole not only enhances the dish’s flavor but also adds a pop of color and freshness.

5. A Perfect Pairing

What’s great about this dish is the ability to pair it with various sides. From a fresh salad to creamy mashed potatoes, the Polenta Crusted Chicken with Balsamic Caper Pan Sauce can complement so many different flavors. You can even serve it with a side of roasted vegetables for a complete and nutritious meal.

What to Buy for Polenta Crusted Chicken with Balsamic Caper Pan Sauce

When crafting the perfect Polenta Crusted Chicken with Balsamic Caper Pan Sauce, selecting the right ingredients is key. Each component plays a pivotal role in creating a dish that is full of flavor and texture. The stars of this dish are undoubtedly the chicken and polenta, but the supporting cast of fresh herbs, olive oil, and balsamic vinegar elevate it to another level. Let’s dive into what you’ll need!

2 large eggs – Essential for binding the polenta to the chicken, ensuring every bite is crispy and delicious.
1/2 cup polenta – Preferably quick-cooking, the polenta provides that delightful crunch.
1/2 cup all-purpose flour – Helps create a perfect coating for the chicken, adding to the overall texture.
1 1/2 pounds skinless boneless chicken breasts – The main protein, pounded to ensure even cooking and tenderness.
1/2 cup vegetable oil – Used for frying, it helps create a crispy crust while keeping the chicken moist.
1/3 cup plus 2 tablespoons olive oil – A healthier fat option that adds richness to the dish.
2 tablespoons tomato paste – Provides depth of flavor to the pan sauce.
1/2 cup balsamic vinegar – The tangy key ingredient in the sauce that pairs beautifully with chicken.
1/4 cup water – Used to adjust the consistency of the sauce.
3 tablespoons capers – Rinsed and added for a burst of briny flavor.
1 teaspoon sugar – Balances the acidity of the vinegar in the sauce.
1 tablespoon unsalted butter – Enhances the richness of the sauce at the end.
1 pound escarole or other greens – Adds a fresh and vibrant element to the dish.

Directions for Polenta Crusted Chicken with Balsamic Caper Pan Sauce

Cooking the Polenta Crusted Chicken with Balsamic Caper Pan Sauce is a delightful experience that brings the kitchen alive with its enticing smells. Follow these simple steps to recreate this dish and impress your loved ones. Remember, it’s all about the assembly, so take your time to savor each part of the process.

In a shallow bowl, lightly beat the eggs with 1/2 teaspoon each of salt and pepper. This mixture will be crucial in helping the polenta stick to the chicken, giving it that wonderful texture.
In another shallow bowl, whisk together the polenta, flour, and 1/2 teaspoon each of salt and pepper. This dry mixture will create a delightful coating for the chicken.
Take the chicken breasts and dip each piece into the egg mixture, letting the excess drip off. Then, dredge the chicken in the polenta mixture, ensuring it’s evenly coated.
In a 12-inch nonstick skillet, heat the vegetable oil and 1/3 cup of olive oil over medium heat until the oil shimmers. Look for that glistening surface that indicates it’s hot enough to start frying.
Carefully place the chicken in the skillet, cooking in batches if necessary. Turn the chicken once until golden brown and just cooked through, about 5 to 6 minutes per batch. You want the crust to be crispy and the chicken to be juicy. Once done, transfer to a platter and keep warm, loosely covered.
Next, pour off the oil from the skillet and wipe it clean. Then, heat the remaining 2 tablespoons of olive oil over medium heat until it shimmers again.
Add the tomato paste to the skillet and cook, stirring for about 1 minute. This step helps develop the flavors before adding the liquids.
Stir in the balsamic vinegar, water, capers, sugar, and 1/2 teaspoon of salt. Allow this to briskly simmer until slightly thickened, about 2 minutes. You’ll notice the sauce bubbling and changing in texture, which is a good sign.
Remove the skillet from heat and swirl in the butter. This final touch adds a luxurious richness to the sauce.
Before serving, toss the escarole with about half of the sauce and pile it on top of the chicken. This not only adds flavor but also presents beautifully. Serve the remaining sauce on the side for drizzling.

Things Worth Knowing

Cooking the chicken in batches allows for even cooking and prevents overcrowding the skillet. This helps maintain that crispy texture.
Using a nonstick skillet can significantly reduce the risk of the coating sticking and helps achieve that golden crust.
Swirling in the butter at the end of cooking the sauce enriches the flavor and gives it a beautiful sheen.
Feel free to experiment with different greens if escarole is not available; kale or spinach would work nicely too.

Making Adjustments

Being in the kitchen means adapting and adjusting, and the Polenta Crusted Chicken with Balsamic Caper Pan Sauce is no exception. Here are some tips to help you personalize this dish to your liking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.
Freezing: The chicken can be frozen before cooking to preserve freshness. Thaw completely before frying.
Pairing: Serve with a side of roasted vegetables or a light salad to balance the richness of the chicken.
Seasoning: Feel free to amp up the seasoning in the polenta mixture with herbs or spices of your choice for an extra flavor kick.
Cooking Method: This recipe can also be adapted for an air fryer for a healthier version with less oil.

Serving This Polenta Crusted Chicken with Balsamic Caper Pan Sauce

When it comes to serving the Polenta Crusted Chicken with Balsamic Caper Pan Sauce, the options are endless. Here are some creative ideas to elevate your meal:

With a Side Salad: A fresh garden salad with a light vinaigrette pairs nicely, adding a crisp contrast to the warm chicken.
Roasted Vegetables: Serve alongside seasonal roasted vegetables like carrots, zucchini, or bell peppers for a colorful and nutritious plate.
On a Bed of Greens: Place the chicken on a bed of sautéed spinach or kale, allowing the warmth to wilt the greens slightly.
For a Family Gathering: This dish is perfect for family gatherings. Set it up buffet-style, allowing guests to help themselves and customize their plates.
Garnish: Consider garnishing with fresh herbs like parsley or basil for added flavor and presentation.
Seasonal Pairings: In the fall, serve with roasted sweet potatoes; in the summer, opt for grilled corn on the side.

FAQ

The key to achieving a crispy polenta crust lies in the frying technique. Ensure that your oil is hot enough before adding the chicken, as this helps to create a golden and crunchy exterior. The combination of polenta and flour also plays a crucial role, giving the crust its desired texture. Frying in batches prevents overcrowding, ensuring each piece gets the attention it deserves.

Absolutely! You can prep the chicken by coating it with the polenta and flour mixture ahead of time, then store it in the refrigerator until you’re ready to fry. However, for the best results, I recommend frying the chicken just before serving to maintain its crispy texture. The sauce can also be made in advance; just reheat it gently before serving.

This dish is wonderfully versatile. You could serve the Polenta Crusted Chicken with Balsamic Caper Pan Sauce alongside a fresh garden salad, roasted vegetables, or even creamy mashed potatoes. The acidity of the sauce complements starchy sides beautifully, making it a perfect accompaniment to nearly any flavor profile.

This recipe is not gluten-free due to the use of all-purpose flour. However, you can easily make it gluten-free by substituting the flour with a gluten-free alternative like almond flour or a gluten-free blend. Just ensure that the polenta you use is also certified gluten-free.

Conclusion

The Polenta Crusted Chicken with Balsamic Caper Pan Sauce is a delightful dish that brings comfort and sophistication together on one plate. Its crispy texture and vibrant sauce create an experience that’s hard to resist. I highly encourage you to try this recipe as a perfect dinner option for any occasion. Its ease of preparation means you can spend less time in the kitchen and more time enjoying the company of loved ones. So gather your ingredients, and let’s make this delicious meal tonight!