Chicken and Vegetable Saute Over Herbed Polenta Triangles

1. 1

   Boil broth in small saucepan until reduced to 1 cup, about 12 minutes.

2. 2

   Remove from heat.

3. 3

   Combine fennel seeds and crushed red pepper in small bowl.

4. 4

   Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

5. 5

   Add onion and bell pepper and saute until golden and almost tender, about 4 minutes.

6. 6

   Add squash and saute until barely tender, about 2 minutes.

7. 7

   Stir in half of fennel seed mixture.

8. 8

   Season with salt and pepper.

9. 9

   Transfer to large bowl.

10. 10

    Place 3 tablespoons flour in medium bowl.

11. 11

    Add chicken and toss to coat with flour; shake off excess.

12. 12

    Heat 3 tablespoons oil in same skillet over medium-high heat.

13. 13

    Add chicken; stir just until cooked through, about 3 minutes.

14. 14

    Stir in remaining fennel seed mixture.

15. 15

    Return vegetables to skillet.

16. 16

    (Can be made 4 hours ahead.

17. 17

    Cover and chill.)

18. 18

    Toss chicken and vegetables over medium-high heat until heated through.

19. 19

    Season with salt and pepper.

20. 20

    Mix in 1/4 cup basil.

21. 21

    Mix vinegar and brown sugar in small skillet.

22. 22

    Mix butter with remaining 1 tablespoon flour in small bowl.

23. 23

    Bring vinegar mixture to boil.

24. 24

    Add reduced broth and bring to boil.

25. 25

    Whisk in butter mixture.

26. 26

    Boil until sauce thickens slightly, whisking constantly, about 1 minute.

27. 27

    Season sauce with salt and pepper.

28. 28

    Arrange 2 polenta triangles on each of 4 plates.

29. 29

    Spoon chicken mixture over polenta.

30. 30

    Drizzle each with sauce.

31. 31

    Garnish with remaining 1/4 cup basil and serve.

* Per serving · 4 servings · Values may vary.