Polenta-crusted chicken with balsamic caper pan sauce from Gourmet Magazine, January 2009 (page 49)

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Notes about this recipe

  • Rutabaga on May 09, 2014

    This dish is a favorite of my husband's; no surprise, as he loves both balsamic vinegar and capers. Polenta is excellent for coating the chicken, but you can use whatever you have on hand and pair it with the sauce for an easy, elegant main dish, with or without the escarole.

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