Best Fresh Tomato And Basil Chicken Over Super Creamy Polenta Recipes

Fresh Tomato and Basil Chicken over Super Creamy Polenta image

Provided by ratherbeswimmin

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups chicken broth, divided
2 tablespoons extra virgin olive oil
4 (6 ounce) boneless skinless chicken breast halves
salt
fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
1 large red onion, thinly sliced
5 garlic cloves, minced
1 cup quick-cooking polenta
1/2 cup mascarpone cheese
1/4 cup grated parmigiano-reggiano cheese
1/2 pint yellow grape tomatoes
1/2 pint red grape tomatoes
20 fresh basil leaves, chopped

Steps:

Bring 3 cups chicken broth to a boil in a saucepan.
While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
Add in the basil and toss with the chicken and tomatoes.
Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

Fresh Tomato and Basil Chicken over Super Creamy Polenta image

Yield 4 servings

Number Of Ingredients 13

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

Steps:

For the super creamy polenta, bring 3 cups of the chicken stock to a boil in a sauce pot. 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.
While the stock is coming to a boil, start the fresh tomato and basil chicken. Heat a large nonstick skillet over medium-high heat with the EVOO. 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. Scoot the chicken over to the edges of the skillet, then add the onions and garlic, continuing to cook for 3 minutes more. Add the remaining cup of chicken stock and cook until reduced by half, another 3 to 4 minutes.
While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses. Stir in the mascarpone cheese and the Parmigiano and season with salt and pepper. You want the polenta to be slightly loose. If it gets too tight, stir in some more stock to loosen it up a little.
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. Add the basil and toss with the chicken and tomatoes.
Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.