3 tablespoons chopped fresh or 1 tablespoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) tube polenta, cut into 12 slices
How to Make It
Place the flour in a shallow dish. Dredge chicken in flour.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken, and cook for 5 minutes, browning chicken on all sides. Remove chicken from pan. Add chopped garlic, and sauté for 2 minutes or until lightly browned. Stir in the wine, scraping pan to loosen browned bits. Add tomato and next 6 ingredients (tomato through pepper); stir well. Return chicken to pan. Cover, reduce heat, and simmer 45 minutes or until chicken is tender.
Preheat broiler. Place the polenta slices on a baking sheet coated with cooking spray, and broil 5 minutes or until lightly browned. Serve chicken and sauce with polenta slices.