| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 teaspoon minced fresh rosemary
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1/3 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup quick-cooking polenta
- 1/3 cup grated parmesan cheese
- 1 tablespoon unsalted butter
- 4 cups baby arugula (about 3 ounces)
Instructions
- Invert a large cast-iron skillet and wrap the bottom with foil; set aside. Toss the chicken with 1 tablespoon olive oil, the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Let stand 10 minutes.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken and top with the foil-wrapped skillet. Cook until browned on the bottom, 6 to 8 minutes, then flip. Carefully rewrap the skillet with a clean sheet of foil; top the chicken with the skillet. Cook until the chicken is cooked through, about 7 more minutes. Transfer to a cutting board and let rest 5 minutes, then slice.
- Meanwhile, pour the wine into the same nonstick skillet and simmer over medium heat until reduced by three-quarters, 1 to 2 minutes. Add the chicken broth and simmer until reduced to about 1/2 cup, about 3 more minutes.
- Bring 4 cups salted water to a boil in a medium saucepan. Whisk in the polenta. Cook, whisking, until tender, about 5 minutes. Remove from the heat and stir in the cheese and butter until smooth. Season with salt and pepper.
- Toss the arugula with the remaining 1 tablespoon olive oil. Divide the polenta among plates. Top with the chicken, pan sauce and arugula.
Nutrition Facts
| Calories | 620 |
| Total Fat | 25 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 180 milligrams |
| Sodium | 610 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 2 grams |
| Protein | 57 grams |
| Sugar | 1 grams |
Reviews
This was so good! Will definitely make again!
Good flavor. Would add more garlic, thyme and red pepper to the chicken and marinate it for longer and add a bit more cheese to the polenta. It has good flavor – just needs a bit more of it.
This was very good.