Chicken and Vegetable Saute Over Herbed Polenta Triangles Recipe

Name: Chicken and Vegetable Saute Over Herbed Polenta Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups canned low-salt chicken broth; 1 1/2 teaspoons fennel seeds, crushed; 1/2 teaspoon dried crushed red pepper; 5 tablespoons olive oil; 1 cup sliced onion; 1 large red bell pepper, cut into strips; 6 small yellow crookneck squash, cut into 1/4-inch-thick slices (about 5 cups); 4 tablespoons all purpose flour; 1 pound skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips; 1/2 cup thinly sliced fresh basil; 6 tablespoons balsamic vinegar; 1 teaspoon (packed) brown sugar; 2 tablespoons (1/4 stick) butter; Herbed Polenta Triangles

Servings: persons

2 1/2 cups canned low-salt chicken broth
1 1/2 teaspoons fennel seeds, crushed
1/2 teaspoon dried crushed red pepper
5 tablespoons olive oil
1 cup sliced onion
1 large red bell pepper, cut into strips
6 small yellow crookneck squash, cut into 1/4-inch-thick slices (about 5 cups)
4 tablespoons all purpose flour
1 pound skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
1/2 cup thinly sliced fresh basil
6 tablespoons balsamic vinegar
1 teaspoon (packed) brown sugar
2 tablespoons (1/4 stick) butter
Herbed Polenta Triangles

1
Boil broth in small saucepan until reduced to 1 cup, about 12 minutes.
2
Remove from heat.
3
Combine fennel seeds and crushed red pepper in small bowl.
4
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
5
Add onion and bell pepper and saute until golden and almost tender, about 4 minutes.
6
Add squash and saute until barely tender, about 2 minutes.
7
Stir in half of fennel seed mixture.
8
Season with salt and pepper.
9
Transfer to large bowl.
10
Place 3 tablespoons flour in medium bowl.
11
Add chicken and toss to coat with flour; shake off excess.
12
Heat 3 tablespoons oil in same skillet over medium-high heat.
13
Add chicken; stir just until cooked through, about 3 minutes.
14
Stir in remaining fennel seed mixture.
15
Return vegetables to skillet.
16
(Can be made 4 hours ahead.
17
Cover and chill.)
18
Toss chicken and vegetables over medium-high heat until heated through.
19
Season with salt and pepper.
20
Mix in 1/4 cup basil.
21
Mix vinegar and brown sugar in small skillet.
22
Mix butter with remaining 1 tablespoon flour in small bowl.
23
Bring vinegar mixture to boil.
24
Add reduced broth and bring to boil.
25
Whisk in butter mixture.
26
Boil until sauce thickens slightly, whisking constantly, about 1 minute.
27
Season sauce with salt and pepper.
28
Arrange 2 polenta triangles on each of 4 plates.
29
Spoon chicken mixture over polenta.
30
Drizzle each with sauce.
31
Garnish with remaining 1/4 cup basil and serve.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups canned low-salt chicken broth, 1 1/2 teaspoons fennel seeds, crushed, 1/2 teaspoon dried crushed red pepper, 5 tablespoons olive oil, and more.

Yes, Chicken and Vegetable Saute Over Herbed Polenta Triangles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Saute Over Herbed Polenta Triangles

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