Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

When time is short, turn to this tasty main dish recipe of buttermilk fried chicken, tomato jam, polenta, and spinach that can be prepared in less than 30 minutes.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce tomatoes with knife. Place in microwave-safe bowl; sprinkle with brown sugar. Cover loosely. Mico-cook on high (100% power), 3 minutes or until skins burst and tomatoes are soft, stirring once; set aside.

    Advertisement
  • In saucepan bring 2-1/2 cups water and 1 tsp. salt to boiling; stir in polenta. Reduce heat; cook 5 minutes, stirring often.

  • In shallow dish combine flour with 1/2 tsp. each salt and pepper; add buttermilk to another dish. Dip chicken in buttermilk then flour. Heat 3 tablespoons cooking oil in large skillet over medium-high heat; add chicken. Cook 4 minutes per side or until no pink remains (170 degrees F); remove.

  • Drain pan drippings. Add spinach; cook until just wilted. Season to taste. Serve chicken with spinach, polenta, and tomato jam. Makes 4 servings.

Nutrition Facts

448 calories; fat 9g; cholesterol 66mg; saturated fat 1g; carbohydrates 56g; mono fat 2g; poly fat 5g; insoluble fiber 8g; sugars 6g; protein 34g; vitamin a 6559.7IU; vitamin c 30.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 14mg; vitamin b6 0.8mg; folate 157.2mcg; vitamin b12 0.4mcg; sodium 869mg; potassium 887mg; calcium 111.1mg; iron 3.8mg.
Advertisement