Pan-Fried Chicken with Polenta over Spinach
Recipe Notes


  1. Place tomatoes in a glass bowl; sprinkle with brown sugar, cover and cook on high for 3 minutes (or until skins burst and tomatoes soften).
  2. In a medium sized sauce-pan, bring water and 1 tsp salt to a boil.
  3. Stir Polenta Mix into water, reduce heat and cook for 5 minutes stirring frequently.
  4. Combine flour, ½ tsp salt and the lemon-pepper in a shallow dish.
  5. Pour buttermilk into another shallow dish.
  6. Dip chicken breast first in buttermilk, then in flour, turning to coat well
  7. Add Canola oil to a large skillet and cook over medium-high heat
  8. Add chicken to the skillet cooking for 6 to 8 minutes each, turning to cook thoroughly.
  9. Remove chicken from the skillet and discard pan drippings.
  10. Add spinach to hot skillet; cook and toss until Spinach begins to wilt. Season to taste with additional salt and lemon pepper.
  11. Place ¼ of Spinach onto 4 plates and top with equal portions of chicken and tomato mixture with Polenta on the side.
  12. Serve and Enjoy! (Makes approximately 4 servings)

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