Fresh Tomato and Basil Chicken over Super Creamy Polenta Recipe

Name: Fresh Tomato and Basil Chicken over Super Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock or broth; 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 4 6-ounce boneless, skinless chicken breast halves; Salt and freshly ground black pepper; 1/4 teaspoon crushed red pepper flakes; 1 large red onion, thinly sliced; 5 garlic cloves, chopped; 1 cup quick-cooking polenta (found in Italian or specialty foods aisles); 1/2 cup mascarpone cheese; 1/4 cup grated Parmigiano-Reggiano (a handful); 1/2 pint yellow grape tomatoes; 1/2 pint red grape tomatoes; 20 fresh basil leaves, chopped or torn

Servings: persons

4 cups chicken stock or broth
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
4 6-ounce boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 large red onion, thinly sliced
5 garlic cloves, chopped
1 cup quick-cooking polenta (found in Italian or specialty foods aisles)
1/2 cup mascarpone cheese
1/4 cup grated Parmigiano-Reggiano (a handful)
1/2 pint yellow grape tomatoes
1/2 pint red grape tomatoes
20 fresh basil leaves, chopped or torn

1
For the super creamy polenta, bring 3 cups of the chicken stock to a boil in a sauce pot.
2
If the chicken stock is at a boil before you are ready to add the polenta, just turn it down to low and let it wait for you.
3
While the stock is coming to a boil, start the fresh tomato and basil chicken.
4
Heat a large nonstick skillet over medium-high heat with the EVOO.
5
Season the chicken with salt, pepper, and red pepper flakes, add to the hot skillet, and cook for about 3 to 4 minutes, or until the chicken is lightly browned.
6
Scoot the chicken over to the edges of the skillet, then add the onions and garlic, continuing to cook for 3 minutes more.
7
Add the remaining cup of chicken stock and cook until reduced by half, another 3 to 4 minutes.
8
While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses.
9
Stir in the mascarpone cheese and the Parmigiano and season with salt and pepper.
10
You want the polenta to be slightly loose.
11
If it gets too tight, stir in some more stock to loosen it up a little.
12
To finish the chicken, add the yellow and red grape tomatoes, stir to combine, and continue to cook for about 1 to 2 minutes, or until the tomatoes are heated through and starting to burst.
13
Add the basil and toss with the chicken and tomatoes.
14
Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

1016

kcal

Calories

Fat

Carbs

134

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 13 ingredients. The key ingredients include: 4 cups chicken stock or broth, 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 4 6-ounce boneless, skinless chicken breast halves, Salt and freshly ground black pepper, and more.

Yes, Fresh Tomato and Basil Chicken over Super Creamy Polenta 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.

Fresh Tomato and Basil Chicken over Super Creamy Polenta

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