Polenta-crusted chicken with balsamic caper pan sauce
Chicken second courses
Italian cuisine
Interesting dish, this one. I think the one thing we'll definitely take away from it was the polenta crust (though why use polenta instead of cornmeal, I'm not sure - cornmeal it seems would produce a similar result). The pan sauce was interesting as well. Will we make it again? Probably. Will we modify it some? Probably too. Sometimes I don't have a lot to say about a dish, but that doesn't mean it wasn't worthy of sharing with you. This one included. In other words, less chat, more food. Read on!
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