Balsamic-Glazed Chicken with Baby Greens Polenta
By Heritage330
Ingredients
- Glaze:
- 1/4 cup balsamic vinegar
- 1/4 cup low-sodium soy salt
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoons minces garlic
- 1 sprig fresh rosemary
- salt and papper to taste
- Chicken:
- 1 tablespoons canola oil
- 4 tablespoons boneless, skinless chicken breast
- Polenta:
- 3 cups water
- 1 cup cream or milk
- 1 tablespoons minced garlic
- 1/2 cup yellow cornmeal
- 1/2 cup shredded Gruyere
- 1 package (3 ounces) baby spinach and arugula mix
Details
Servings 4
Preparation time 20mins
Preparation
Step 1
Glaze:
Whisk together, balsamic, soy sauce, brown sugar, honey, and 1 tablespoon garlic in a sauce pan over medium high heat. add rosemary and cook until reduced by half (about 3 minutes) Season with salt and pepper. Keep warm.
Chicken:
Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and saute until golden brown, 5 to 6 minutes. Flip chicken and saute 4 to 5 minutes more.
Polenta:
Boil water, cream, and 1 teaspoon garlic in a saute pan over medium high heat. Sprinkle in cornmeal whisking until smooth. Boil 2 to 3 minutes; stir in cheese until melted. Add greens by the handful until wilted.
Reduce heat to low and simmer for 2 minutes. Season with salt an pepper.
Serve:
Chicken with polenta and drizzle with balsamic glaze.
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