This is a simple, comforting and tasty meal that should please just about any palate. Traditional Italian flavors of tomato, basil, and garlic rest atop a slightly spicy chicken breast, on a bed of creamy polenta. What's not to love?
Also, a note - when I say two chicken breast cutlets, I mean one large chicken breast butterflied through the middle and then cut into two pieces, creating two thinner pieces of chicken breast. I just want to be clear, here.
Tomato-Basil Chicken over Polenta
adapted from Rachael Ray's Book of 10
2 cups low sodium chicken broth
1/2 cup polenta (coarse ground cornmeal)
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 chicken breast cutlets
salt and pepper
pinch red pepper flakes
1/2 red onion, diced
2 garlic cloves, minced or pressed
1/2 pint red grape tomatoes
handful fresh basil, coarsely chopped
1. In a small pot, whisk together 1 1/2 cups broth with the polenta and butter. Place over medium-high heat and bring to a boil, whisking occasionally. Reduce heat to a bare simmer and cook for about 15 to 20 minutes, whisking occasionally, until polenta is a thick porridge-y texture. Season with salt and pepper just before serving.
2. Meanwhile, heat the oil over medium-high heat in a large skillet. Season chicken cutlets with salt, pepper, and red pepper flakes. Add to skillet and cook for about 2 minutes each side, until lightly browned. Add onion and garlic to pan and cook for about 2 more minutes, until onions are lightly browned.
3. Add remaining chicken broth to the skillet and cook until reduced by about half, approximately 3 minutes. Turn the chicken occasionally. Add tomatoes and cook about one minutes, or until they are heated through and just starting to burst. Stir in basil, and serve chicken with tomatoes and sauce over a bed of polenta.