• Heat oven to 200 degrees. In a shallow dish, combine flour with 1/2 tsp each salt and pepper. Dredge chicken in seasoned flour. Heat the oil and 2 tbsp butter in a large stainless skillet over med-high. Add 3 to 4 pieces of chicken and cook 2 to 3 min per side. Transfer to a sheet pan and keep warm in oven. Continue with remaining chicken.

  • Reduce heat under skillet to medium. Add wine, lemon juice capers and 1 tbsp butter, scraping up browned bits; simmer 2 min.

  • Prepare polenta per pkg directions and spoon onto a platter. Place chicken on top of polenta and pour sauce over chicken. Serve with green beans.

Nutrition Facts

534 calories; 17 g total fat; 927 mg sodium. 44 g carbohydrates; 45 g protein;