Creamy Polenta With Chicken, Caramelized Shallots, Arugula Recipe Recipe

Name: Creamy Polenta With Chicken, Caramelized Shallots, Arugula Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups homemade or store-bought low sodium chicken stock, divided; 12 ounces boneless, skinless, chicken breast (about 2 medium); Kosher salt and freshly ground black pepper; 4 tablespoons olive oil, divided; 8 large shallots, sliced thin (about 3 cups); 1 1/2 cups polenta (see note); 3 tablespoons unsalted butter, cut into cubes; 2 ounces Parmesan cheese, grated; 1/3 cup toasted pine nuts; 4 cups arugula

Servings: persons

6 cups homemade or store-bought low sodium chicken stock, divided
12 ounces boneless, skinless, chicken breast (about 2 medium)
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
8 large shallots, sliced thin (about 3 cups)
1 1/2 cups polenta (see note)
3 tablespoons unsalted butter, cut into cubes
2 ounces Parmesan cheese, grated
1/3 cup toasted pine nuts
4 cups arugula

1
Slice chicken in half horizontally so that pieces are of equal thickness. Heat 4 cups broth in medium saucepan over medium heat to simmer. Add chicken and reduce heat to bare simmer. Cook until chicken is just cooked through (160u00b0F), about 15 minutes. Transfer chicken to plate (reserve all broth) and shred into bite sized pieces when cool enough to handle. Place chicken in a small bowl and pour 3/4 cup broth over chicken to keep moist. Season to taste with salt and pepper.
2
Heat 3 tablespoons oil in medium skillet over medium heat until shimmering. Add shallots, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and cook, stirring, until shallot begin to turn golden, 10 to 15 minutes.
3
Heat 5 cups broth (using both chicken cooking broth and fresh unused broth) in large heavy-bottomed saucepan over medium-high heat. When broth comes to boil, whisk in polenta in a fine steady stream. Bring to simmer, whisking, then lower heat so that mixture remains at a low boil (see note). Cook until polenta is soft and creamy, stirring occasionally (see note), and adding extra broth as necessary (use water if broth runs out).
4
When polenta is cooked, remove from heat and whisk in butter and Parmesan until combined. Season to taste and keep warm (see note).
5
Add chicken (with broth) to shallots and heat over medium heat until just warmed through. Season to taste.
6
Spoon polenta into serving bowls and top with chicken mixture and pine nuts. Top with arugula and drizzle with remaining oil and a sprinkle of salt and pepper.

1138

kcal

Calories

Fat

Carbs

146

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 10 ingredients. The key ingredients include: 6 cups homemade or store-bought low sodium chicken stock, divided, 12 ounces boneless, skinless, chicken breast (about 2 medium), Kosher salt and freshly ground black pepper, 4 tablespoons olive oil, divided, and more.

Yes, Creamy Polenta With Chicken, Caramelized Shallots, Arugula Recipe 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.

Creamy Polenta With Chicken, Caramelized Shallots, Arugula Recipe

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