Chicken With Tomato Sauce and Polenta

1. 1

   In a large, deep skillet over high heat, warm 2 Tbsp.

2. 2

   olive oil.

3. 3

   Add chicken thighs; saute 10 minutes, turning once.

4. 4

   Into same skillet, stir tomato sauce, half a 14-oz.

5. 5

   bag of frozen sliced peppers, 1/2 cup water and 1/2 cup pitted, chopped black olives.

6. 6

   Bring to a simmer; reduce heat to low.

7. 7

   Cover and cook for 15 to 18 minutes, until chicken is very tender.

8. 8

   Slice a tube of prepared polenta into 1/2-inch-thick rounds.

9. 9

   Warm 2 tsp.

10. 10

    olive oil in large nonstick skillet over medium heat.

11. 11

    Cook polenta slices for 7 minutes on each side.

12. 12

    To serve, place polenta slices on serving dish.

13. 13

    Top with chicken and cover with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.