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Categories:Viewed: 28 - Published at: 3 years ago
Ingredients
- 16 oz. precooked plain polenta
- 2 tbsp. olive oil
- salt and pepper
- 1 1/2 lb. boneless, skinless chicken-breast halves
- 2 medium red, orange, and/or yellow peppers
- 1 medium onion
- 1/2 c. dry vermouth or dry white wine
- 1 tbsp. capers
Method
- Preheat broiler.
- Place polenta slices on cookie sheet and brush slices with 1 teaspoon oil on both sides; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides.
- Place cookie sheet in broiler 6 inches from source of heat and broil polenta 18 to 20 minutes or until golden.
- Set polenta slices aside.
- Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium until hot.
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Add chicken to skillet and cook 5 to 6 minutes or until chicken is golden and no longer pink throughout, stirring occasionally.
- Transfer chicken to bowl.
- To same skillet, add remaining 1 tablespoon oil; reduce heat to medium.
- Add peppers and onion; cook 8 minutes or until vegetables are tender, stirring occasionally.
- Stir in vermouth and capers; increase heat to medium-high and cook 2 minutes.
- Return chicken to skillet; cook 1 minute or until heated through, stirring.
- Serve chicken and vegetables over broiled polenta slices.
