Pan-Fried Chicken with Tomato Jam
From bluewaterandsand 15 years ago
- 15 minutes to make
- Serves 4
This was in my Mom's recipe box. I tried it and I like it a lot. Has a fantastic flavor!
Ingredients
- 1 pint grape or cherry tomatoes shopping list
- 1 Tbsp. packed brown sugar shopping list
- 3/4 cup quick-cooking polenta mix shopping list
- 1/3 cup all-purpose flour shopping list
- 1/2 cup buttermilk shopping list
- 4 skinless, boneless chicken breast halves shopping list
- 1 9-oz. pkg. fresh spinach shopping list
How to make it
- Pierce tomatoes with knife. Place in microwave-safe bowl; sprinkle
- with brown sugar. Cover loosely. Mico-cook on high (100% power),
- 3 minutes or until skins burst and tomatoes are soft, stirring once;
- set aside.
- In saucepan bring 2-1/2 cups water and 1 tsp. salt to boiling; stir in
- polenta. Reduce heat; cook 5 minutes, stirring often.
- In shallow dish combine flour with 1/2 tsp. each salt and pepper;
- add buttermilk to another dish. Dip chicken in buttermilk then flour.
- Heat 3 tablespoons cooking oil in large skillet over medium-high
- heat; add chicken. Cook 4 minutes per side or until no pink remains
- (170 degrees F); remove.
- Drain pan drippings. Add spinach; cook until just wilted.
- Season to taste.
- Serve chicken with spinach, polenta, and tomato jam.
People Who Like This Dish 2
- 3boys Nowhere, Us
- lunasea Orlando, FL
- angieaugusta Adelaide, Australia
- bluewaterandsand GAFFNEY, SC
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The Rating
Reviewed by 2 people-
sounds good.....
angieaugusta
in Adelaide loved it
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Hey Teresa sweetie! This recipe sounds so delicious. I can't wait to make it and try that tomato jam. Thanks so much! Hugs, Vickie
lunasea
in Orlando loved it
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