Sautéed Chicken Breast with Cheesy Polenta and Spring Vegetables
Cheesy polenta. Flavorful chicken. Crisp vegetables. Three things that are great on their own but even better together. Thanks to PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breasts there’s barely any prep time involved in this nearly effortless meal (10 minutes to be exact) and you only need two pans. Plus, the chicken breasts are individually wrapped and perfectly sized to cook evenly and quickly. Bonus: We wouldn’t be surprised if your kids asked you to make it again.
2 teaspoons kosher salt, divided, plus more to taste
Freshly ground black pepper
4 cups low-sodium chicken broth or water
1 cup instant polenta
1 cup freshly grated Parmesan cheese, plus more for serving
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
½ pound sugar snap peas, trimmed
½ pound asparagus, woody ends trimmed, cut into 1½-inch pieces
1. Pat the PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breasts dry with paper towels. Season all over with 1 teaspoon of the kosher salt and black pepper, and then set aside while you cook the polenta.
2. In a medium pot, bring the chicken broth to a boil with the remaining 1 teaspoon kosher salt. Slowly add the polenta and cook, whisking constantly, until the polenta absorbs the liquid and becomes creamy and thick, about 4 minutes. Stir in the Parmesan and 2 tablespoons of the butter until melted, then cover and keep warm until ready to serve.
3. Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and the remaining 1 tablespoon butter. When the butter is melted, add the chicken breasts in a single layer and cook until golden, about 2 minutes per side, then reduce the heat to low, cover and sear until cooked through, 6 to 8 minutes. Remove the chicken breasts from the pan and set aside.
4. Increase the heat to medium and add the garlic, stirring until fragrant, about 1 minute. Add the sugar snap peas, asparagus, 1 tablespoon water and a pinch of kosher salt, and cook, stirring often, until bright green and tender-crisp, 5 to 7 minutes.
5. To serve, divide the polenta among four plates. Top with the vegetables, chicken breasts, grated Parmesan and freshly ground black pepper.