Photo: Lily Banse
Polenta-Crusted Chicken with Balsamic Caper Pan Sauce
13 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
995
Calories
52g
Protein
35g
Fat
113g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes