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Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken breast in flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
Make the Lemon Butter Sauce:
In the same skillet, add the remaining butter and olive oil.
Stir in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
Cook for 2-3 minutes, or until the sauce has slightly reduced.
Stir in the capers and cook for another minute.
Prepare the Pesto Polenta:
In a medium saucepan, bring the water or vegetable broth to a boil.
Gradually whisk in the cornmeal or polenta, stirring constantly to prevent lumps.
Reduce the heat to low and simmer, stirring occasionally, for about 15-20 minutes or until the polenta is thick and creamy.
Stir in the pesto and season with salt and pepper to taste.
Serve:
Spoon the creamy pesto polenta onto plates.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Nutrition information will vary based on specific ingredients and portion sizes.
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