LOVE polenta, and when I saw it in my pantry I knew I needed to find a recipe that would highlight the textures of a bowl of the yummy goodness!! And you easily can make this recipe dairy free by swapping out the normal butter for vegan!!
1 lb chicken cubed (appx. 1 pack of chicken)
2 tbsp potato starch
2 tbsp butter total
2 lemons, juiced
1/2 cup chicken stock
1/2 cup capers
1 tbsp potato starch – set aside for thickening sauce
Seasonings: 1/2 tsp garlic powder, salt + pepper to taste!
Optional: parsley to top!
Cube chicken the chicken to appx. 1 inch cubes so they cook evenly and fast!
In a bowl, add your chicken to a potato starch, salt, pepper, garlic powder mixture to taste and get that nice breaded crispy texture! Make sure to coat evenly!
On medium heat, add your coated chicken to a skillet with a drizzle 1 tbsp of olive oil, cook for about 5-7 min until chicken is browned.
While your chicken is cooking, add your butter and lemon juice, stir then add in your chicken broth, then capers! Most recipes say to rinse your capers but I love to include a little bit of the brine for the extra yummy caper savoriness!!
Add the potato starch you set aside to help thicken the sauce.
Cook your polenta according to package, it cooks super quickly. So, personally I like to do it towards the end of my chicken cooking.
Plate your chicken over polenta and garnish with a little bit of parsley and tiny drizzle of olive oil! Enjoy, xx!!