Chicken, Peppers, and Onions on Polenta

Ingredients

• 16 oz. precooked plain polenta
• 2 tbsp. olive oil
• salt and pepper
• 1 1/2 lb. boneless
• skinless chicken-breast halves
• 2 medium red
• orange
• and/or yellow peppers
• 1 medium onion
• 1/2 c. dry vermouth or dry white wine
• 1 tbsp. capers

Instructions

1. Preheat broiler.
2. Place polenta slices on cookie sheet and brush slices with 1 teaspoon oil on both sides; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides.
3. Place cookie sheet in broiler 6 inches from source of heat and broil polenta 18 to 20 minutes or until golden.
4. Set polenta slices aside.
5. Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium until hot.
6. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
7. Add chicken to skillet and cook 5 to 6 minutes or until chicken is golden and no longer pink throughout, stirring occasionally.
8. Transfer chicken to bowl.
9. To same skillet, add remaining 1 tablespoon oil; reduce heat to medium.
10. Add peppers and onion; cook 8 minutes or until vegetables are tender, stirring occasionally.
11. Stir in vermouth and capers; increase heat to medium-high and cook 2 minutes.
12. Return chicken to skillet; cook 1 minute or until heated through, stirring.
13. Serve chicken and vegetables over broiled polenta slices.