Recipes and Cooking Pan-Fried Chicken with Polenta and Vegetables 5.0 (2) Head to the south for dinner tonight by serving a creamy polenta recipe alongside pan-fried chicken and skillet-roasted vegetables. The complete chicken and polenta recipe takes just 30 minutes! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 26, 2015 Print Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pint grape or cherry tomatoes 1 tablespoon packed brown sugar 3 cup water 1 teaspoon salt ¾ cup quick-cooking polenta mix ⅓ cup all-purpose flour ½ teaspoon salt ½ teaspoon ground black pepper ½ cup buttermilk 2 8 ounce skinless, boneless chicken breast halves, halved horizontally 3 tablespoon vegetable oil 1 9 ounce package fresh spinach Directions 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. 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. 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 (165ºF), turning to cook evenly. Remove chicken from skillet; set aside. 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. Print Nutrition Facts (per serving) 506 Calories 14g Fat 59g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 506 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 75mg 25% Sodium 483mg 21% Total Carbohydrate 59g 21% Total Sugars 7g Protein 33g Vitamin C 31.9mg 160% Calcium 133mg 10% Iron 3.8mg 21% Potassium 623mg 13% Folate, total 157.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.