Sumptuous Lemon Herb Chicken Scaloppine with Parmesan Polenta

Ingredients

• 4 pieces chicken breast fillets, pounded to 1/4 inch thickness
• 1 cup flour, sifted
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup chicken stock, low sodium
• 1 cup lemon juice, freshly squeezed
• 1 cup white wine
• 2 tablespoons capers, rinsed and drained
• 1 cup fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup polenta
• 4 cups water
• 1 cup parmesan cheese, grated
• 2 tablespoons butter
• 1 teaspoon salt

Method

1. 01
   Season the chicken fillets with salt and pepper, then dredge in sifted flour, shaking off excess.
2. 02
   In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken until golden brown on both sides, about 3 minutes per side. Remove and set aside.
3. 03
   In the same skillet, add white wine and deglaze the pan, scraping up any browned bits. Allow to reduce by half.
4. 04
   Add chicken stock, lemon juice, capers, and remaining butter. Simmer for 5 minutes until slightly thickened. Return chicken to the pan to coat with the sauce.
5. 05
   Meanwhile, in a medium saucepan, bring water to a boil. Slowly whisk in polenta, reducing heat to low. Stir continuously until thickened, about 15 minutes.
6. 06
   Stir in grated parmesan, butter, and salt into the polenta. Mix until creamy and smooth.
7. 07
   Serve the chicken scaloppine over a bed of parmesan polenta, garnished with fresh parsley.