Polenta-Crusted Chicken with Balsamic Caper Pan Sauce

• 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

1. Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl.
2. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.
3. Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
4. Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers.
5. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch.
6. Transfer to a platter and keep warm, loosely covered.
7. Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers.
8. Add tomato paste and cook, stirring, 1 minute.
9. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes.
10. Remove from heat and swirl in butter.
11. Toss escarole with about half of sauce and pile on top of chicken.
12. Serve remaining sauce on the side.

eggs, polenta, allpurpose, chicken breasts, vegetable oil, olive oil, tomato paste, balsamic vinegar, water, capers, sugar, unsalted butter

Taken from www.epicurious.com/recipes/food/views/polenta-crusted-chicken-with-balsamic-caper-pan-sauce-351130 (may not work)