Active Time

　　35 min

　　Total Time

　　35 min

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 2

Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.

　　

Step 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.

　　

Step 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.

　　

Step 5

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

　　Serve with:

　　mashed potatoes