pan fried chicken with polenta and vegetables

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  • Makes: 4 servings
  • Serving Size: 1 chicken piece, 1/2 cup polenta, 1/4 cup spinach, and 1/2 cup tomato mixture
  • Start to Finish: 30 mins

pan fried chicken with polenta and vegetables

Directions

  1. Pierce tomatoes with a sharp knife. Place in a microwave-safe bowl; sprinkle with brown sugar. Cover loosely. Microwave on 100% power (high) about 3 minutes or until skins burst and tomatoes are soft, stirring once; set aside.
  2. In a large saucepan bring the water and the 1 teaspoon salt to boiling; stir in polenta mix. Reduce heat; cook for 5 minutes, stirring frequently.
  3. In a shallow dish combine flour, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper; pour buttermilk into another shallow dish. Dip chicken in buttermilk, then in flour, turning to coat. In a very large skillet heat oil over medium-high heat; add chicken. Cook for 6 to 8 minutes or until no longer pink (165 degrees F), turning to cook evenly. Remove chicken from skillet; set aside.
  4. Discard pan drippings. Add spinach to hot skillet; cook and toss just until wilted. Season to taste with additional salt and pepper. Serve chicken with spinach, polenta, and tomato mixture.
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Nutrition Facts (pan fried chicken with polenta and vegetables)

  • Per serving:
  • 506 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 75 mg chol. ,
  • 483 mg sodium ,
  • 59 g carb. ,
  • 8 g fiber ,
  • 7 g sugar ,
  • 33 g pro.
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