Chicken breast with skin
Salt and pepper to taste
1.Dip the halved crosswise chicken breast in flour, seasoning with salt and pepper.
2.Warm a large skillet with high-heat, put the chicken breast in, cook until it turns golden brown on both sides. Transfer to a plate.
3.In the same skillet, add minced onion, sauté until fragrant, add minced garlic, cooking wine, stir fry then turn down to law heat. Add tomato sauce, chicken stock, dice tomato. Season with oregano powder and place the chicken in the skillet. Simmer for 7-8 minutes.
4.After simmer, add drained capers, pickled olives and a lemon. Sprinkle chopped basil leaves.
5.Place the polenta and chicken on the plate, garnish with house special salad.
How to make Polenta
1.Boil 4 cups salted chicken stock in a large pot.
2.Pour the corn kernels gently into the pot, stirring it simultaneously.
3.Turn down to low heat and cook for 30 minutes.(Stir once every 5 minutes)
4.Turn off the burner and add 1tbsp butter, Parmigiano-Reggiano cheese.
How to make House special salad
In a large bowl, add arugula, olive oil, zest lemon, lemon juice and Parmesan cheese. Mix well.