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.
Yield: 4 servings (serving size: 3 ounces chicken, 3/4 cup tomato sauce, and 3 slices polenta) |