• 2 Ratings

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!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

506 calories; 14 g total fat; 2 g saturated fat; 7 g polyunsaturated fat; 3 g monounsaturated fat; 75 mg cholesterol; 483 mg sodium. 623 mg potassium; 59 g carbohydrates; 8 g fiber; 7 g sugar; 33 g protein; 0 g trans fatty acid; 4922 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 157 mcg folate; 0 mcg vitamin b12; 133 mg calcium; 4 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0