I spend a pretty hefty amount of time thinking about what I want to cook for the week and planning my trip to the grocery store. I feel like this time is more than made up for by the time I save not slaving away in the kitchen or running back and forth to the store when I’ve forgotten something, however. I have been trying to make dishes that are simple and straightforward, unassuming and easy to squeeze in on a busy weeknight. Extra points if I can get a vegetable in there without even realizing it’s there. This chicken piccata and polenta is definitely such a dish, and takes next to no time to prepare. Next time you’re strapped for ideas for a weeknight meal, try this out and I almost guarantee you’ll have pretty much all the ingredients as cabinet staples.
3 large chicken breasts
1/2 cup flour
1 Tbsp Adobo/all purpose seasoning
4 Tbsp olive oil
4 Tbsp butter
1/2 cup lemon juice
1/4 cup capers
Salt and pepper
Red pepper flakes (optional)
Fresh parsley for garnish
1/2 a yellow onion
1 cup yellow corn meal
1 cup chicken broth (plus extra if it gets too thick)
1 cup whole milk
1 cup chopped kale
1/4 cup shredded parmesan
- Butterfly the chicken breasts so they are cut almost in half lengthwise. Season with salt and pepper and dredge in flour and Adobo seasoning.
- Heat butter and oil on medium heat in a large saucepan and place each breast in, one at a time, cooking for a couple minutes on each side until the outside is golden brown.
- Once the breasts are cooked, add the remaining ingredients under “For Chicken” to the pot and bring to a low boil. Place breasts back in and cook for another few minutes.
- While they’re cooking, dice the onion into small pieces and saute until caramelized in another small saucepan. Pour the chicken broth and milk (under “For Polenta”) into the pan and then add the corn meal. Stir until it’s all incorporated and bring to a low boil. Turn the heat down slightly and let it simmer until it thickens, approximately 4-5 minutes. Stir regularly. When it’s a thick, grits-like consistency, add the shredded kale leaves and stir to incorporate. Allow to cook just long enough for leaves to wilt in the mixture. Season with salt and pepper and add the parmesan right before serving.
- Serve the chicken on top of the polenta and garnish with fresh parsley. Enjoy!