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
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 (165 degrees F), 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.