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Wednesday, November 25, 2009

A New Breading For Chicken

Do you ever get tired of the same ol' breadcrumbs?  I do!  I saw a recipe in an old Gourmet magazine of mine titled " Polenta-Crusted Chicken with Balsamic Caper Pan Sauce".  I read the recipe and the one thing I love about it was the fact that the chicken was breaded with a polenta mixture instead of breadcrumbs.  I rarely ever follow recipes so of course I took away a bunch of ingredients and added on a lot of my own ingredients and came up with what I call  Polenta Crusted Chicken with Tomato & Wine Pan Sauce.   My sister was over that night for dinner and she loved it!  My husband loved it!  My kids could not stop saying "mmmm...mommy....mmmm...mommy", which is always a good sign!  Check it out!  I served it with garlic spinach and mashed potatoes.


  • 2 large eggs
  • 1/2 cup polenta (quick cooking kind)
  • 1/2 cup all purpose flour
  • 1/2 cup parmesean cheese
  • 4 - 6 boneless and skinless chicken breasts (either pound to make thin or purchase "scallapini" kind from store)
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 2 garlic cloves chopped fine
  • 2 TB. tomato paste
  • 2 cups chicken broth
  • 1 cup dry white wine
  • 2 TB. balsamic vinegar
  • 3 TB. capers
  • 1 box button mushrooms sliced
  • 1 TB. butter
  • salt & pepper
  1. Lightly beat eggs with  1/2 tsp each salt and pepper in a shallow bowl.
  2. Whisk together polenta, flour and parmesean cheese with some pepper in another shallow bowl
  3. Dip chicken in egg mixture, letting excess drip off, then immediatly dredging in polenta mixture
  4. Heat vegie oil and olive oil in a large skillet over medium high heat.
  5. Cook chicken (may have to be in batches depending on how big your skillet is).  Cook on each side until golden brown and crispy - about 5 to 6 minutes per batch.
  6. Transfer chicken to a platter
  7. In same skillet add garlic to the remaning olive oil left in the pan.  Saute for about 2 minutes. 
  8. Add white wine and cook down for about 5 minutes.
  9. Add chicken broth and stir.
  10. Add tomato paste and whisk in creating a smooth gravy. 
  11. Add in balsamic vinegar and capers.  Stir well.
  12. Add 1 TB. butter to create a glossy gravy
  13. Add mushrooms and stir to coat mushrooms with gravy.
  14. At this point you could either cook the sauce to completion about another 5 minutes and just serve sauce over the crispy chicken or you could place the chicken breasts back into the sauce, put lid on it and cook another 5 minutes.  Depends if you want the chicken crispy with sauce on top or moist and tender in the sauce.  Both ways it will turn out great.
  15. Serve chicken with garlic spinach and mashed potatoes.

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