Our bone broth is the star of this chicken recipe, as it provides the perfect savory base for both the sauce for the chicken and the polenta. Balsamic, garlic and shallot enhance the flavor of this dish and by serving it over creamy polenta you’re able to soak up every bit of deliciousness! Best of all, this dish is ready to be on the table in just 30 minutes!
cost per recipe: $12.89
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
cup all-purpose flour
tablespoons olive oil
cup diced peeled shallot (about 1 small shallot)
cloves garlic, minced
tablespoons balsamic vinegar
cups Swanson® Chicken Bone Broth
tablespoon finely chopped fresh rosemary leaves
cup coarsely ground yellow cornmeal (polenta is coarsely ground cornmeal)
cup grated Parmesan cheese
Season the chicken as desired. Coat the chicken with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over (if it's sticking give it another minute on that side). Cook for 4 minutes or until well browned. Remove the chicken from the skillet.
Add the shallot and garlic to the skillet. Cook for 3 minutes or until tender-crisp, stirring occasionally. Add the vinegar and 1 1/2 cups broth and cook for 2 minutes. Return the chicken to the skillet. Sprinkle with the rosemary. Cook for 5 minutes or until the chicken is cooked through.
While the chicken is cooking, prepare the polenta. Heat the cornmeal and remaining 2 1/2 cups broth in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook until the broth is absorbed, stirring occasionally. Stir in the milk and cook until the mixture is very thick, stirring often. Stir in the cheese. Season to taste. Serve the chicken and pan juices over the polenta.