Chicken, Peppers, and Onions on Polenta

1. 1

   Preheat broiler.

2. 2

   Place polenta slices on cookie sheet and brush slices with 1 teaspoon oil on both sides; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides.

3. 3

   Place cookie sheet in broiler 6 inches from source of heat and broil polenta 18 to 20 minutes or until golden.

4. 4

   Set polenta slices aside.

5. 5

   Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium until hot.

6. 6

   Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

7. 7

   Add chicken to skillet and cook 5 to 6 minutes or until chicken is golden and no longer pink throughout, stirring occasionally.

8. 8

   Transfer chicken to bowl.

9. 9

   To same skillet, add remaining 1 tablespoon oil; reduce heat to medium.

10. 10

    Add peppers and onion; cook 8 minutes or until vegetables are tender, stirring occasionally.

11. 11

    Stir in vermouth and capers; increase heat to medium-high and cook 2 minutes.

12. 12

    Return chicken to skillet; cook 1 minute or until heated through, stirring.

13. 13

    Serve chicken and vegetables over broiled polenta slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.