POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
Makes 4 servings. Recipe from Epicurious.
Provided by Love and Olive Oil
Number Of Ingredients 0
Steps:
- 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.Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.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.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.Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.
CREAMY POLENTA WITH BALSAMIC GLAZE
This delicious and easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated.-Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. , Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.
Nutrition Facts : Calories 415 calories, Fat 25g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 494mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 9g protein.
PARMESAN-CRUSTED POLENTA
Provided by Michael Symon : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
- Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
- Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
- Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
- When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.
POLENTA-CRUSTED CHICKEN WITH CORNBREAD
Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Serve with homemade southern-style bread
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.
- Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.
Nutrition Facts : Calories 621 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
Provided by Melissa Roberts
Categories Chicken Quick & Easy Dinner Vinegar Pan-Fry Escarole Capers Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 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.
- Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
- 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.
- 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.
- Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.
PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love! Recipe origin: www.peaceloveandlowcarb.com
Provided by KitchenMistress
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper and let rest.
- In a small skillet, saute onions in the butter until they are golden brown (carmelized).
- In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
- While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
- Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
- Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
- Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
- Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
- Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.
Nutrition Facts : Calories 770.7, Fat 60.7, SaturatedFat 27.4, Cholesterol 224.4, Sodium 502.2, Carbohydrate 10.8, Fiber 1.7, Sugar 5.5, Protein 46.2
PARMESAN-CRUSTED CHICKEN WITH CAPERS
Have you thought recently about doing dinner for two? This is one that can be on the table in 30 minutes.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.
- Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. It should not be cooked through and through. Remove to a plate and keep warm.
- Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.
More about "polenta crusted chicken with balsamic caper pan sauce food"
SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM …
From littlespicejar.com
CRISPY POLENTA-CRUSTED CHICKEN PIECES - SEARCHING FOR …
From searchingforspice.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
POLENTA-CRUMBED CHICKEN WITH HERB BUTTER - GOURMET …
From gourmettraveller.com.au
POLENTA CRUSTED CHICKEN BALSAMIC CAPER SAUCE | POLENTA CRUST
From flickr.com
Views 105
PANKO PARMESAN CRUSTED CHICKEN PICCATA - THE INTREPID GOURMET
From theintrepidgourmet.com
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE RECIPE | EAT …
From eatyourbooks.com
CALORIES IN POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER SAUCE
From recipes.sparkpeople.com
POLENTA-CRUSTED CHICKEN BREASTS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE | LOVE …
From pinterest.com
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER SAUCE RECIPE
From recipes.sparkpeople.com
POLENTA CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE RECIPES
From foodnewsnews.com
OVEN-FRIED CHICKEN WITH A POLENTA CRUST RECIPE - GRACE PARISI
From foodandwine.com
PARMESAN CRUSTED CHICKEN WITH LEMON CREAM SAUCE
From peaceloveandlowcarb.com
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
From pinterest.com
PAN-ROASTED CHICKEN WITH POLENTA CAKES RECIPE - FOOD & WINE
From foodandwine.com
MAKE MISSY ROBBINS' POLENTA-CRUSTED FRIED CHICKEN - FOOD REPUBLIC
From foodrepublic.com
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
From copymethat.com
ONE PAN CHICKEN & POLENTA - MANITOBA CHICKEN
From manitobachicken.ca
RECIPE OF AWARD-WINNING POLENTA CRUSTED CHICKEN & VEAL …
From supertcc.com
POLENTA-CRUSTED TOFU WITH BALSAMIC CAPER PAN SAUCE
From theveganhomechef.blogspot.com
RECIPE: DELICIOUS POLENTA CRUSTED CHICKEN & VEAL …
From chickenmongolian.blogspot.com
CHICKEN WITH LEMON-CAPER PAN SAUCE RECIPE - EATINGWELL
From eatingwell.com
PARMESAN-CRUSTED CHICKEN WITH BALSAMIC KETCHUP - SON SHINE …
From sonshinekitchen.com
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE | POULTRY …
From pinterest.co.uk
POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE
From ottomanfood.blogspot.com
POLENTA CRUSTED CHICKEN BREAST - MENU - URBAN BAR AND GRILL - YELP
From yelp.com
BALSAMIC CAPRESE CHICKEN SKILLET - WHOLESOMELICIOUS
From wholesomelicious.com
POLENTA-CRUSTED CHICKEN BREAST WITH TOMATO-BALSAMIC CAPER PAN …
From reddit.com
LEMON CHICKEN WITH CAPERS AND POLENTA WITH ARTICHOKE HEARTS
From livingthegourmet.com
POLENTA CRUSTED CHICKEN WITH BALSAMIC CAPER SAUCE - HOTELTALK
From hoteltalk.app
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love