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1
For the chicken: Spray a non-stick skillet with cooking spray.
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2
Add one tablespoon of butter and heat over medium-high heat until the butter is melted.
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3
Sprinkle chicken with salt and pepper and cook in the butter until browned on all sides (does not need to be cooked through).
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4
Remove the chicken to a plate and keep warm.
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5
Pour one tablespoon of olive oil into the skillet and add the bell peppers, onion and mushrooms.
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6
Saute for 5 minutes.
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7
Add frozen corn and saute another 2-4 minutes.
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8
Remove to a plate and keep warm.
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9
Pour white wine, 1 cup chicken broth and orange juice into the skillet and bring to a boil.
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10
Add the chicken and cook it for 10 minutes with the lid on.
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11
Uncover the pan and cook for 10 more minutes, or until chicken is cooked through.
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12
Add the vegetables back into the skillet and sprinkle with cayenne pepper.
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13
Stir until the vegetables are heated and everything is combined.
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14
Serve over polenta.
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15
For the polenta: Bring 2 1/4 cups chicken broth to a boil.
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16
Gradually whisk in cornmeal.
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17
Reduce heat to low and cook for 30 minutes, stirring often.
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18
Stir in the remaining 1 tablespoon of butter, milk and Havarti cheese and continue heating until the cheese is melted.
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19
Nutrition (serving size is 1/6 of the recipe): 463 calories, 15g fat, 7g saturated fat, 0g trans fat, 123mg cholesterol, 586mg sodium, 29g carbs, 3g fiber, 5g sugar, 46g protein, 12% vitamin A, 94% vitamin C, 15% calcium, 16% iron.
