My friend Heather is always a great source for great family dinners. This chicken and polenta dish is one of her recipes that she shared with me- and I love passing it along to you! Polenta adds a different twist to chicken and is an easy side!
Pan Roasted Chicken and Polenta Cakes
4 chicken breasts, boneless, skinless
1 shallot, minced
2 cloves garlic
8 medium plum tomatoes, sliced
1/2 cup shredded fresh basil
1/4 cup olive oil
1/2 cup white wine
1 tsp salt
1 1/2 cups sugar snap peas
1 lb. tube of polenta
shredded parmesan cheese to top each chicken breast
Preheat oven to 400 degrees (F)
Slice polenta into 1/2 inch slices
Using 2 oven-proof skillets, divide the olive oil between the skillets and heat over medium-high heat.
Season the chicken with salt and pepper and add to one of the skillets.
Arrange polenta in the other skillet.
Cook both over med-high heat until brown- about 8 mins.- and then turn and brown other side of polenta. Transfer chicken skillet to oven for 12 mins.
Remove chicken from oven and add in the shallots. Cook over low heat for 3 mins.
Add tomatoes and cook for 2 more minutes, stirring.
Add basil and then season with salt and pepper.
Serve chicken with the tomato mixture over the polenta cakes.
Top with parmesan cheese and serve.
I hope you and your family enjoy every bite!
Cheers,
Lydia xo
GET SUPPER CLUB EMAILS!
Your secret ingredient for staying informed! Be the first to know about exclusive events, fresh party ideas, and insider tips
I hope you and your family enjoy every bite!
Cheers,
Lydia xo