Ingredients Jump to Instructions ↓

  1. 16 ounce(s) (1 log)

  2. precooked plain polenta , cut into 8 slices

  3. 2 tablespoon(s) olive oil

  4. Salt and pepper

  5. 1 1/2 pound(s) boneless, skinless chicken-breast halves , cut into 1/2-inch wide strips

  6. 2 medium (4 to 6 oz.) red, orange, and/or yellow peppers

  7. 1 medium onion

  8. 1/2 cup(s) dry vermouth or dry white wine

  9. 1 tablespoon(s) capers , drained and chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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