Polenta-Crusted Chicken with Balsamic Caper Pan Sauce

INGREDIENTS

• 2 large eggs
• 1/2 cup polenta (preferably quick-cooking)
• 1/2 cup all-purpose flour
• 1 1/2 pounds skinless boneless chicken breasts, pounded to 1/4 inch thick between sheets of plastic wrap
• 1/2 cup vegetable oil
• 1/3 cup plus 2 tablespoons olive oil, divided
• 2 tablespoons tomato paste
• 1/2 cup balsamic vinegar
• 1/4 cup water
• 3 tablespoon capers, rinsed
• 1 teaspoon sugar
• 1 tablespoon unsalted butter
• 1 pound escarole or other greens, torn into bite-size pieces